Entree: Sri Lanka – Colombo & Western Sri Lanka – Devilled Prawns (Spicy, sweet-sour Sri Lankan-style stir-fried prawns)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) large prawns, peeled and deveined (tails on if preferred)
- 2 tbsp (16 g) cornstarch for coating
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) salt, divided
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 1 medium onion, sliced (about 150 g)
- 3 cloves (9 g) garlic, minced
- 1 inch (10 g) fresh ginger, minced
- 2 green chilies, sliced (about 10 g)
- 8 curry leaves
- 1 tsp (2.5 g) Sri Lankan roasted curry powder or mild curry powder
- 1 tsp (2.5 g) red chili powder or paprika, adjust to taste
- 2 tbsp (30 ml) tomato ketchup
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) brown sugar or palm sugar
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry (for thickening)
- Fresh cilantro leaves for garnish

Instructions

1. Pat the prawns dry. In a bowl toss prawns with 2 tbsp cornstarch, turmeric, and 1/4 tsp salt to coat evenly.
2. Heat a thin layer of oil in a wide skillet or wok over medium-high heat. Fry the coated prawns in batches briefly until just cooked and lightly golden, 1–2 minutes per side; remove and set aside.
3. In the same pan add 2 tbsp vegetable oil, sauté sliced onion until soft and beginning to caramelize, about 4–5 minutes. Add garlic, ginger, green chilies, and curry leaves; cook 1–2 minutes until fragrant.
4. Stir in roasted curry powder and red chili powder and cook for 30 seconds. Add ketchup, soy sauce, vinegar, brown sugar, lime juice, and remaining 1/4 tsp salt; bring the sauce to a simmer.
5. Return prawns to the pan and toss to coat. Add the cornstarch slurry and cook 1 minute until sauce thickens and glazes the prawns.
6. Adjust seasoning with additional salt, sugar, or lime as needed. Garnish with fresh cilantro and serve immediately with steamed rice.