Devilled Prawns with Tomatoes (4)

A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.

Devilled Prawns with Tomatoes (4)
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Devilled Prawns with Tomatoes (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Toss the prawns with the turmeric and half a teaspoon salt and set aside. Finely chopp half the tomatoes and cut the rest into wedges. Set aside.
  2. Heat the oil in a large deep frying pan. Add the onions or shallots and fry for 5 minutes until soft and translucent.
  3. Add the garlic, ginger, pandan and curry leaves and stir fry for a minute. Add the crushed dried chillies and pieces of cinnamon and stir fry for another 2 minutes until the mixture smell aromatic.
  4. Add the finely chopped tomatoes, green chilli, leek, black pepper and 1 tsp salt and stir fry for 5 minutes.
  5. Add the prawns, green pepper and tomato wedges and cook for another 5 minutes until the prawns are cooked. Stir in the lime juice, scatter over the mint leaves and serve.
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