Have you ever wanted to burn your tastebuds RIGHT OFF before the food even reaches your stomach? Yeah, me too…
OMG! TWINS! 😂
Oh, and – Last Tweet until 13:39 + 30secs, I will be making homemade Wagamama’s Firecracker and Bang Bang Cauliflower on weekend.
— Miamii 🌈🦄 Mansour (@_Miamii_) March 9, 2017
Today – tonight, this evening, this day, this time, right now, I’ll be showing you how to recreate the marvellous Firecracker of a meal, at home – in your kitchen and fridge, on your kitchen counter, on your stove, in your oven…`
I love Wagamama. I love my mama (who is not a WAG) so much that I’m practicing making meals from there (at home and in her honour).
Wagamama’s Firecracker IS NOT for the faint-hearted or spice-a-phobes.
How spicy is it (out of 5)?
Try ten, like you, ’cause you’re WELL FIT!
It used to be my absolute favourite meal, because I love spice. It must be down to spending 5 years in Sierra Leone where they *probably* have scotch bonnet in their cereal.
C’est La Vie…
As no-one from there (Sierra Leone) has ever said and probably won’t ever say: “Make like a tree and (Cassava) Leaf what you’re doing and come to me, OK(ra)?” 💖
I love you for getting this far on in this post. You’re a keeper (#GOALS).
How did I come up with this recipe?
HAHAHAHAHA, I could lie and say my Heston “Bloomin’ (tell)tale” senses were on top form when I last tasted it, or I could be honest and say I looked up a recipe on http://www.google.com/iloveyou and came across it… I’ll stick with Bloomin’ (tell)tale, ’cause it’s not like you’re going to send me on Jeremy Kyle or Judge Rinder, is it?
What ingredients will you need?
- 1 tbsp oil
- 1 red chilli, chopped finely
- 1 tbsp chilli sauce – I used Sriracha
- 2 garlic cloves, peeled and minced
- 4 tbsp brown sugar
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp ketchup
- 1tbsp malt vinegar
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- Pinch of white pepper
- 3 medium sized chicken breasts (fat removed), sliced into bite-size chunks
Stir it until it’s fried (Stir Fry):
- 1 tbsp oil
- 1 medium white onion, peeled and sliced into wedges
- 1 red bell pepper (seedless), chopped into chunks
- 1 green bell pepper (seedless), chopped into chunks
- 1 cup of mangetout/snow peas
- 12 dried arbol chillies
- Small bunch of spring onions/scallions, chopped
- splash of water (don’t need to but can do)
“YOU JUST GOT SERVED!” (to serve):
- Boiled long grain rice
- 1.5 tsp shichimi powder (click here to purchase the HECK out of it)
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Wedge/s of lime
How to make it (“RAIN” in an Insta 😍):
Place all of the marinade ingredients into a large mixing bowl and do what it’s used for: mix! It’s all in the wrist action, “bae” leaf! 😉
At some point, you’re going to want to add the chicken and later cover with cling film (the thing you use to cover freshly done tattoos/sandwiches for a packed lunch) and leave to marinade in the fridge – unless you fancy salmonella-ella-ella-eh! or e-Col-eslaw-i, in which case keep it outside – for at least an hour (or overnight preferably, for a better and more succulent taste).
Cook your rice (for every cup of rice, two cups water).
Whilst the rice is cooking (and Dwayne ‘The Rock’ Johnson is smelling it), heat the oil on a high heat in a WOK (not Gok Wan, I get confused too, it’s okay) or large frying pan/skillet until hot.
At this point, you should really be thinking about taking the chicken out of the marinade with a slotted spoon and cooking it in the wok until slightly browned, and almost cooked right through.
Add the chopped onion and cook for a further 2 minutes to soften the onion slightly and go golden – you should know the difference between golden and cremated… If not, here’s an idea: think Beyoncé and JLO (golden glow) and think the sky at 4:30pm in UK Autumn and Winter (black).
Add in the marinade sauce and warm up whilst stirring, it’ll start to boil and bubble, toil and no trebble #AllAboutTheBass.
PRO TIP: it’s VITAL that you cook the sauce through completely, because raw chicken was in it. Don’t forget or else an unforgettable case of food-poisoning will occur and no-one/thing wants that, not even your toilet!
MC Hammer said it best when he said: “STOP! It’s PEPPER time!” Yeah, add them in, along with the mangetout/snow peas and dried chillies – it’s what your Firecracker dish (and Wagamama) would’ve wanted.
Cook these for a minute (three LESS than it took Justin Trousersnake and Madonna to ‘Save the World‘), then stir through the spring onions/scallions. Add a splash of water to the sauce if it needs loosening up.
Check one of the larger pieces of chicken to ensure it’s cooked in the middle, you can pierce it with a fork for clarification. If it’s cooked through, you’re granted permission to turn off the heat (unless you fancy overcooked/burned chicken, to each their own).
Now’s the time where you turn your dish into the plate you get at Wagamama. “HERE’S ONE I MADE EARLIER!”
Layer your Firecracker chicken curry sauce on the plate.
Take your boiled rice and spoon it into a small bowl. Push it down with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl to release the mound of rice.
Finally, sprinkle the top of the rice with the shichimi powder and the sesame seeds and top the rice with a wedge of lime!
Do I really need to tell you to: set the table, close your curtains, dim the lights, light some candles, pop a cork, pour the contents of the bottle into a glass, lay the table, get some cutlery (or else it won’t eat itself), and reminisce about the good ol’ times you ate – or didn’t eat it – at Wagamama as you tuck in? No, didn’t think so…
Bon appétit, mon cheri! ❤️