Well, well look who’s here.
2020 was such a rough year on so many fronts, so 2021 might want need to step things up a notch and start us on the right track! I mean for a start, China could make a chicken-related dish their national dish or favourite protein. #justsayin
So, now as we bid farewell to our holiday favourites like the devilled eggs and mocktails, let’s usher in the kale salad and celery juice. KIDDING. It was painful just to type that out! Yes, perhaps the juicing might not be a bad deal but not on its own, not anymore! #YOLO
What better way than to kickstart 2021 on a more balanced and healthier note. Sometimes I hate that “R-word” but as cliché, as it can be. New Year is the time when a lot of people make resolutions. I ain’t got any this year. Too much on my plate right now BUT I do wanna say, “God, if you are listening, I want less of my money to go to Grabfood and Foodpanda. Give me the time and motivation to cook and meal prep more often. Ameen!”
The D-word is another word that is equally bad like the F-word. I mean, why can’t we just focus on eating wholesome food, instead of resorting to starving or restrictive dieting? So, yes, I’m determined for us to instead kickstart January with a little more healthy and balanced meal, that doesn’t compromise on the flavours whatsoever! So, if I sneak in 1 or 2 of those Christmas chocolates, all will be right and fair.
So, throughout this month, I’ll be sharing two new recipes that are good for you and for me and the entire human race. (RIP MJ) Well, I might sneak in a cookie recipe too. Chocolate is not bad. Repeat after me. Chocolate is NOT all bad.
Let’s start with this Delicious Prawn Veracruz which is believed to be a coastal Mexican dish. This recipe is a keeper for so many reasons. Fresh. Delicious. Easy. Gets Prepared Under 30 minutes. All boxes checked.
I love how all the ingredients come together in unison to create a dish that packs a punch of flavours! The tangy tomatoes, briny capers and the sweetness of the raisins. Let’s not forget the kick you get from the jalapenos. Really bold flavours in this one but still sublime enough to be enjoyed by all. Perfect on a bed of fluffy brown/white rice. All you need is a spoon and some napkins.
If you want to see this recipe in action, do watch the video below.
I am working on more videos, so do subscribe to my YouTube channel to get updates on the latest videos. Till the next recipe guys. Toodles!
- 2 tbsp olive oil
- 8 mini peppers, roughly chopped
- 250g cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp pickled jalapeños, roughly chopped
- 1 tbsp capers
- 1 tbsp raisins (golden raisins would be best)
- 1 tsp dried oregano
- ½ tsp chilli flakes
- ½ tsp black pepper
- ½ teaspoon salt
- 2 tbsp grape juice (original recipe uses red wine)
- ¾ cup water
- 300g prawns, peeled, tails on
- ¼ cup chopped cilantro (Or parsley)
- Rice for serving
- Heat the olive oil in a skillet over medium-high heat.
- Saute peppers for 3-5 minutes until they’re nice and soft.
- Add garlic and saute for 20 seconds.
- Add the tomatoes, jalapeños, capers, raisins, oregano, and salt.
- Saute for 5 minutes until it’s all fragrant and yummy and the tomatoes have released some of their juices.
- Add the juice and water and cook this for a further 2-3 minutes
- Mix in the prawns and cook for about 5 minutes or till done.
- Sprinkle the cilantro or parsley and remove from the heat.
- Serve the prawns over rice.