Source: Four Sri Lankan seafood recipes for a spicy staycation treat

Devilled Prawns

Course Dinner
Cuisine Sri Lankan
Keyword Curry, Devilled, Prawns
Prep Time 10 minutes
Cook Time 25 minutes
Marinate Time 1 hour
Servings 4 people


  • 350 g fresh prawns peeled and ‘deveined’
  • 2 tsp red chilli flakes
  • 2 tbsp vegetable oil
  • 6 cm cinnamon stick
  • 3 cm ginger peeled and finely chopped
  • 6 cloves garlic peeled and finely chopped
  • 2 green chillies finely chopped
  • 10 curry leaves
  • 1 tomato large, ripe, finely chopped (or tinned plum tomato)
  • 2 tbsp tomato ketchup
  • 1 tbsp tomato paste
  • 2 tsp coconut vinegar or apple cider vinegar
  • 4 spring onions trimmed and sliced
  • 1 green pepper stalk, seeds and pith removed, cut into 1cm cubes


  • Put the prawns in a bowl with half the chilli flakes and half a teaspoon each of salt and pepper, and leave to marinate for an hour.
  • Heat the oil in a wok on medium heat, add the cinnamon, ginger and garlic, and stir-fry until the garlic turns golden brown. Add the remaining red chilli flakes, green chilli and curry leaves, and take off the heat.
  • Stir in the tomatoes, paste and ketchup, put back on the heat and stir-fry for three to four minutes. Add the vinegar and spring onions, and stir-fry on a medium heat for six to eight minutes, until the sauce is thick and glossy.
  • Add the onions, green peppers and prawns, stir-fry on high heat for five to seven minutes, until the prawns are pink and cooked through, then add sugar and salt to taste.
  • Tip out on to a platter, garnish with chopped fresh coriander and sliced spring onions, and serve hot.


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