Szechuan Prawn Tomato Sticky Rice & Lime Mayo

This is the second recipe in my series for Collagerie. It’s an epic dish for a dinner party and requires so little effort but has that wow factor! The mayo can be shop bought to save time – just add lime, ginger and garlic – but don’t skip it as it really cuts through the spicy rice.

Like this recipe? Browse my other fish recipes here.

Serves 4

Gluten Free

Ingredients:

500g tiger prawns, sliced through the back, vain removed, skin left on

5 tbsp olive oil

300g basmati rice, rinsed properly under cold water

2 tsp ground paprika

1/2 level tsp of cayenne pepper

1 tsp salt

3 tbsp tomato purée

1 tsp of garlic powder

600ml of vegetable stock

150g cherry tomatoes, halved

2 spring onions, thinly sliced

Bunch coriander, sliced

1 red pepper, thinly sliced

70 ml white wine

30g butter

1 lime for serving

Pepper

Ingredients for the lime mayo:

2 yolks

300ml sunflower oil

1/2 garlic clove, grated

2 pinches sugar

Zest of 2 limes and juice of 1.5

10g grated ginger

1 tbsp white wine vinegar

Preheat the oven to 200C.

Grease a 25cm x 33cm baking tray with a spoon of oil. Pour rice into a tray and lay out evenly.

In a saucepan, add paprika, cayenne, salt, tomato purée, garlic powder, stock and wine.

Bring to a boil, then pour over the rice. Stir everything, then top with tomato halves and peppers.

Cover with tin foil and place into the oven for 20mins, then remove the foil. Cook for another 20mins. Turn up the heat to 220C.

Season the inside of the prawns with salt, pepper and butter. Lay them on top of the rice and drizzle over more olive oil. Place at the top of the oven for 7mins until golden and pink (it might take a little longer, depending on the size of the prawns). Sprinkle over spring onion, coriander and lime.

For the mayo, add yolks to a clean bowl. Whisk and then slowly trickle in 1/3 of the sunflower oil until it starts to thicken and go pale. Beat in the other ingredients, followed by the remaining oil. Season to taste and serve with the rice.

Watch me make the recipe here!