This Sri Lankan Devilled Prawn recipe is perfect for a special occasion dish for when you need a wow factor. It is great to serve as an appetizer or as part of a bigger feast with coconut sambal and wedges of lime. If you can’t get king prawns this works equally well with shelled prawns too. Recipe and images by Jo O’Keefe for ele Magazine.
Ingredients
Serve with coconut sambol and wedges of lime and a finger bowl.
This would work equally well with shelled prawns too.
12 fresh king prawns, shell on, vein removed
Marinade
2 large red chillies
4 cloves garlic
1 shallot
25ml dark soy sauce
Juice of 1 large lime
1 tsp hot chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 tsp fine salt
Pinch of pepper
Coriander (optional, to serve)
Method
Combine all marinade ingredients and pour over prawns. Refrigerate and marinate for up to 2 hours.
Grill or BBQ prawns on each side until the color changes to pink/red and the prawns are cooked through. This will only take a minute or two on each side.
Serve immediately with fresh lime wedges and sprinkle with chopped coriander leaves (optional). Enjoy!
Love Prawns and want more recipe ideas? Click here.
This Sri Lankan Devilled Prawn recipe is perfect for a special occasion dish for when you need a wow factor. It is great to serve as an appetizer or as part of a bigger feast with coconut sambal and wedges of lime. If you can’t get king prawns this works equally well with shelled prawns too. Recipe and images by Jo O’Keefe for ele Magazine.
Ingredients
Serve with coconut sambol and wedges of lime and a finger bowl.
This would work equally well with shelled prawns too.
12 fresh king prawns, shell on, vein removed
Marinade
2 large red chillies
4 cloves garlic
1 shallot
25ml dark soy sauce
Juice of 1 large lime
1 tsp hot chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 tsp fine salt
Pinch of pepper
Coriander (optional, to serve)
Method
Love Prawns and want more recipe ideas? Click here.
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