dinner · dairy-free
Sri Lankan-style devilled prawns
Seared prawns tossed with crunchy bell pepper and red onion in a glossy, sweet-sour sauce with a chile kick. A fast stir-fry that suits rice.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains wheat, soy and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the onion and bell pepper into large chunks and mince the garlic and ginger. Whisk the ketchup, soy sauce, rice vinegar and crushed red pepper with 2 tablespoons of water.
-
2
Blot the prawns dry. Heat half the oil in a wide skillet and cook the prawns, flipping once, until they are firm and opaque all the way through. Lift them onto a plate.
-
3
Add the remaining oil to the pan and stir-fry the onion and bell pepper for about 3 minutes, so they keep a little bite. Add the garlic and ginger and stir for 30 seconds.
-
4
Pour in the sauce and let it bubble until it turns glossy. Slide the prawns back in and toss just long enough to coat them.
