Devilled Prawns

Ingredients to make 6

• 1 Kg

  Raw king prawns, shell and tail on (optional)
• 1 tsp

  Ground black pepper
• 1 tsp

  Turmeric
• 1 tsp

  Chilli powder
• 2 tbsp

  Vegetable oil
• 5 cm

  Pandan leaf, roughly chopped or torn
• Handful

  Fresh curry leaves
• 2

  Small red onions, sliced
• 1

  Carrot, peeled and sliced
• 2

  Garlic cloves, roughly chopped
• 2½ cm

  Fresh root ginger, peeled and roughly chopped
• 1 tbsp

  Crushed chilli flakes (to taste)
• 2

  Tomatoes, chopped
• 1 tsp

  Salt
• 1 tsp

  Malt vinegar
• 1

  Small red pepper, seeds removed, sliced
• 1

  Small green pepper ( or malu miris), seeds removed, sliced
• 2 tsp

  Cornflour
• 1 tsp

  Tomato purée
• 1 tsp

  Sugar
• 50g

  Chilli sauce or ketchup (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through.
2. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes.
3. Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve.