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Sri Lankan Devilled Prawns Recipe

Our head of development Chef Navin Bhatia has created a fiery devilled prawn recipe, taking inspiration from traditional Sri Lankan cuisine. This simple recipe has been crafted to maximise the well balanced spices to give a hot burst of flavour.

Serves 4


500g king prawns, shelled
3 tsp chilli powder
1/2 tsp turmeric powder
2 tsp lime juice
2 tbsp oil
1 tsp ginger paste
2 tsp garlic paste
150g red onions, sliced
100g red peppers, diced
50g green peppers, diced
100g leeks, sliced
20g green chillies, diced
5g red chilli, diced
2 tsp chilli flakes
4 tbsp tomato ketchup
2 tbsp soy sauce


  • Clean the prawns and marinate with chilli powder, turmeric powder and lime juice. Marinate for 15 minutes.
  • Heat 1.5 tbls of oil in a thick bottom frying pan, when the oil is very hot, add the marinated prawns and sauté on high heat. When the prawns get coloured on both sides removed from pan.
  • Add the remaining oil on the pan, add ginger and garlic pastes and fry lightly. Add the dry red chilli and fry, add the diced onions, bell peppers, long green peppers, green chilli and diced leeks.
  • Add the cooked prawns as well and any liquid from the prawns.
  • Mix well add the tomato ketchup, soy sauce and chilli flakes, adjust seasoning if required.
  • Add the diced tomato and stir fry on high heat, serve hot with boiled basmati rice.