🇱🇰 Sri LankaCatalog recipe
Shrimp seared hard then tossed through a sticky, chili-dark sauce with crisp onion and pepper — built for cold beer and bare hands.
For 4 servings.
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Pat the shrimp dry and toss with a pinch of salt and pepper.
Sear the shrimp hard in a very hot wok, 60–90 seconds a side, until pink and just cooked; lift out immediately so they don't overcook.
💡 Pull the shrimp the moment they curl into a C — an O shape means they've gone rubbery.
In the same wok, fry the garlic, ginger and curry leaves until fragrant, then add the onion and bell pepper and stir-fry until just softened, 2 minutes.
Stir in the ketchup and soy sauce; bubble until glossy and slightly reduced.
Return the shrimp to the wok along with the green chilies and toss hard to coat everything in the sticky sauce, about 1 minute.
Serve immediately over rice or with bread to mop up the sauce.
Devilled dishes trace back to colonial-era Ceylonese kitchens borrowing the British term for anything hot, peppery and fried hard. Sri Lankan cooks made the name literal, building a glossy, chili-forward sauce around shrimp or chicken that became a fixture on hotel bar menus and New Year's tables.
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