Life & Style

Posh Spice

Culinary creative Nina Parker conjures a quick and easy – but mouthwateringly tasty – spicy Szechuan dish in this, the second in a series of recipes for Collagerie. Juicy prawns, tomato-y rice with plenty of zing, and a cooling lime mayo find Nina unleashing her gourmet girl power.

A Note From Nina

“This is an epic dish for a dinner party and requires so little effort but has that wow factor! It takes tray bakes to a whole new level. The mayo can be shop bought to save time, just add lime, ginger and garlic. Either way, definitely don’t skip it as it really cuts through the spicy rice.”

Szechuan Prawn Tomato Sticky Rice & Lime Mayo

Serves 4
Gluten Free

Ingredients for the Szechuan Prawn Tomato Sticky Rice
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

Cooking Instructions
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.