Prawns tempered

Prawns tempered

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

This recipe is from Kandalama, one of Sri Lanka’s most beautiful hotels.

Ingredients

Quantity Ingredient
900g green prawns
1 teaspoon salt
1/2 lime, juiced
2 tablespoons oil
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
10 curry leaves
2 onions, sliced into rings
1 green chilli, thinly sliced
1 red capsicum, cut into 3 cm pieces
1 green capsicum, cut into 3 cm pieces
1 tablespoon chilli sauce
1 tablespoon tomato paste
1 tablespoon mango chutney
salt, to taste
lime juice, to taste
freshly cracked pepper, to taste

Method

  1. Remove heads from prawns, shell, devein and wash, leaving the tails on. Place the prawns in a dish with salt and lime juice, mix thoroughly and leave in the fridge for 30 minutes.
  2. Put oil in wok over high heat and add garlic, ginger and curry leaves and cook for 30 seconds. Add the prawns and stir until prawns are opaque – about 1 minute. Remove prawns from the wok and set aside. Add onion to wok, then chilli and capsicum and toss for 2 minutes. Add chilli sauce, tomato paste and chutney then return prawns and cook for 2–3 minutes.
  3. Taste and add salt, pepper or a splash of lime juice if needed and serve with steamed rice.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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