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Lagoon prawns with ladies' finger sambol recipe
Created by Peter Kuruvita
- Cuisine: Sri Lankan
Ingredients
2 potato, peeled, cut into balls using a melon baller2 carrot, peeled, cut into balls using a melon baller
1 large beetroot, peeled, cut into balls using a melon baller
12 jumbo prawns
Pinch of pepper
½ tsp salt
1 tbsp butter
Juice of 1 lime
Ladies’ finger sambol
1L oil
300g ladies' finger (okra)
½ tsp salt
pinch pepper
Juice of 1 lime
Pangratata
50g butter
50ml olive oil
2 clovers garlic, very finely chopped
2 thick crust less slices bread, cut into small cubes
1 prawn, chopped
salt
pepper
Garnish
6 gotu kola leaves, julienned
tomato, cut into wedges
chilli, finely chopped
maldive fish
red onion, peeled and finely diced
Preparation
Place the potato and carrot into a large pot over medium heat. Cover with water. Cook for 10-15 minutes, or until just cooked. Drain and plunge into a bowl of cold wate. Set aside .In a separate pot, over medium heat, place the beetroot and cover with water. Cook for 10-15 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Set aside.
To make the pangratata, heat the oil and butter in a medium pot over high heat until the mixture starts to froth. Add the garlic. Fry until fragrant. Add the bread cubes and fry until the bread is crisped and golden, stirring occasionally. Add the prawn and fry until cooked through. Season with salt and pepper. Remove from heat and drain the bread, reserving the oil to cook the prawns. Chop the bread into smaller cubes and set aside.
To cook the okra, heat the oil in a large pot over high heat until it smoking. Add the okra in batches, frying for a few minutes, or until golden. Remove from the oil and drain on paper towels. Place in a bowl with the salt, pepper and lime juice, and toss to coat. Set aside.
Shell, devein and wash the prawns. Season with pepper.
Heat the reserved oil from the pangratata in a medium pan. Season the pan with salt. When the oil is hot, add the prawns and fry for a few minutes, or until cooked on one side.
Turn the prawns over and continue to fry for a minute, or until cooked through. Remove from heat and set aside.
Drain the potato, carrot and beetroot and add to the pan used to cook the prawns.
Stir to coat the vegetables in the leftover oil. Season to taste. Stir in the butter and lime juice. Remove from heat.
Place a small portion of the ladies’ finger sambol on each plate. Top with a tomato wedge and sprinkle with the chopped chilli, maldive fish and diced onion. Place two prawns on each plate. Sprinkle with the pangratata and vegetables. Sprinkle the dish with the julienned gotu kola to serve.
If you enjoyed this Lagoon prawns with ladies' finger sambol recipe then browse more Sri Lankan recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Araliya | Hawthorn | |
| 2. | Blue Elephant | Pennant Hills | |
| 3. | Radio Cairo | Cremorne | |
| 4. | Annalakshmi on the Swan | Perth | |
| 5. | 7 Spices | Applecross | |
| 6. | Woodapple | Hampton | |
| 7. | Tas Ceylon | Lenah Valley | |
| 8. | Banana Leaf | City | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Flavour of Ceylon | Parramatta |
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