Isso Thel Dala (Devilled Prawns)
Serves: People
Ingredients
- 250 g King prawns OR 330 g Chicken thighs skinless and boneless, cut into bite-sized pieces, OR 300 g Firm tofu, cubed
- 1 tbsp Vegetable oil
- 1 Red onion small, sliced into half moons
- 2 clove Garlic minced or grated
- 5 g Fresh ginger 1 tsp, minced
- 1 Red chilli sliced lengthways
- ½ tsp Chilli powder
- ½ tsp Ground Paprika
- ¼ tsp Ground Turmeric
- 5 Cherry tomatoes quartered
- ½ tbsp Apple cider vinegar
- ½ tbsp Light soy sauce
- ½ tbsp Worcestershire sauce OR ½ tbsp Henderson's Relish
- 1 tsp Caster sugar
- Sea salt to taste
Method
For the Devilled Prawns
- Heat the Vegetable oil in a wok or large pan over medium-high heat.
- Add the Red onion and cook for 3–4 minutes until softened.
- Add the Garlic, Fresh ginger and Red chilli and cook for 1 minute until fragrant.
- Stir in the Chilli powder, Paprika and Turmeric powder.
- Add the Cherry tomato and cook for 2–3 minutes until beginning to soften. Add a splash of Water if required.
- Stir in the Apple cider vinegar, Light soy sauce, Worcestershire sauce and Sugar.
- Add the King prawn and stir-fry for 2–3 minutes until cooked through.
- Continue cooking until the sauce has reduced to a sticky glaze coating the prawns.
- Season with Sea salt to taste.