Grilled banana prawns with black pepper and curry leaf sauce

Grilled banana prawns with black pepper and curry leaf sauce

By
From
My Feast
Serves
6
Photographer
Chris Chen

I have to laugh about this dish as it was the first one shown on my first series, My Sri Lanka. People commented that this was not a SrI Lankan dish. Well I have to agree, but the idea that soy, sesame or oyster sauce is not used in Sri Lankan cookery is incorrect — the small Chinese population of Sri Lanka have been there for centuries, and Sri Lankans regard chop suey and chow mein as part of the Sri Lankan diet. Add a bit of creative licence and we have this sauce. The sauce has been a tightly kept secret for many years so enjoy it and put it on anything.

Ingredients

Quantity Ingredient
2-3 pomelo
or 6 ruby grapefruit segments
100ml vegetable oil, plus extra for shallow-frying
1 red onion, thinly sliced
1/2 cup freshly grated coconut
12 banana prawns, shelled and deveined with tails intact
ground black pepper, to taste
Black pepper and curry leaf sauce, to serve
2 long red chillies, seeds removed and cut into julienne
2 sprigs curry leaves, leaves picked

Method

  1. Take each pomelo segment and separate the flesh to get short strands of ‘pearls’. Set aside.
  2. Heat 100 ml of the oil in a frying pan over medium heat. Once hot, add the onion and cook until golden and crisp. Remove from the heat and leave to cool.
  3. Mix the coconut and the onion together and set aside.
  4. Season the prawns with pepper. Heat 2 cm of oil in a wok over high heat. Once the oil reaches smoking point, add the prawns, one by one, and fry until crisp and just cooked, making sure the oil remains hot enough to avoid ‘boiling’ the prawns in the oil. Remove the prawns with a slotted spoon and place into a bowl.
  5. To serve, intertwine pairs of the prawns and place each onto a plate. Spoon a small portion of the black pepper and curry leaf sauce on top of each pair of prawns. Top the prawns with a small portion of the onion mixture, some chilli, a few strands of the pomelo and some curry leaves.
Tags:
My
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Peter
Kuruvita
Asia
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SBS
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