A easy and super yummy recipe that can be dished out in a jiffy. Inspired by famous CHEF JAMIE OLIVER with obvious tweaks from my end.


  • 25-30 Prawns
  • 5 slices of fresh pineapple
  • 1 each Bell pepper(red, yellow, green). I used just green one.
  • 2 tablespoon oil.
  • 8-10 medium sized garlic cloves
  • 1 inch ginger piece
  • 2 fresh red chillies
  • 1/2 teaspoon salt (2 teaspoon for cleansing the prawns)
  • 50 ml fresh pineapple juice
  • 100 ml orange juice
  • 1 tablespoon honey
  • 1 tablespoon white vinegar
  • 1 tablespoon light soya sauce.
  • 1/2 tablespoon cornflour.
  • 2 bulbs of spring onion with greens, chopped
  • 1/4 cup chopped green coriander, chopped


  1. Carefully devein the prawns and wash them thoroughly using salt and water. Drain excess water and dry using a kitchen towel.
  2. De-seed the bell peppers and cut them in to 3 pieces lengthwise.
  3. Using one teaspoon oil, grill the pineapple slices and the bell peppers on a grill pan until well charred. Take off from heat and let the slices rest for about 5 minutes. The roughly wedge/cube them.
  4. Make szechuan paste using garlic, ginger, salt, red chillies and 1 tablespoon orange juice, in mortar-pestle.
  5. In a mixing bowl take the clean prawns and the szechuan paste. Splash half tablespoon and mix well.
  6. In a wok/pan Heat the remaining oil. Add the prawns mixture and cook on a high flame for about 4 minutes.
  7. In the mean while mix together pineapple juice, orange juice, honey, soya sauce vinegar and cornflour.
  8. Add this to the prawns and also add the pineapple, bell peppers, chopped spring onions and 3/4 of the chopped coriander. Let this cook and thicken on a high flame.
  9. Adjust seasonings(salt) and its ready to be served. Garnish with coriander.


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