Mala Devilled Prawns: A Sichuan-Sri Lankan Fusion

Yield: Serves 2 people
Spice Level: 🌶️🌶️🌶️🌶️/5 + Numbing
Character: Spicy, salty, sour, and sweet.

About the Dish

Spicy, salty, sour, and sweet—these are the words that come to mind when I think of one of my favorite dishes from Sri Lanka: Devilled Prawns. The dish is a Sri Lankan-Chinese fusion with bold flavors that leave a lasting impression. You can often find it served for lunch or dinner with fried rice or noodles, or even as a standalone "bite" with cold drinks.

I recently found myself thinking about these delicious prawns during a trip to Luzhou, China. There, I had the opportunity to work with a local chef who taught me about Sichuan cuisine and fermentation. We started the trip at an open market—an experience I will never forget.

While passing a stall selling green Sichuan peppercorns, I stopped to take a closer look. The numbing flavor these peppercorns bring is unique. I remember the first time I ate a dish containing them; I was unaware of the effect and thought I was having an allergic reaction! Luckily, a friend explained that the sensation—called Ma in Chinese cuisine—is normal. When paired with spicy chili (La), it creates the signature spicy-numbing flavor known as Mala. I quickly became addicted to it.

Adding green peppercorns to Devilled Prawns seemed like a logical evolution for this fusion dish. The peppercorns work wonders with the shellfish, bringing out the sweetness of the prawns while adding that signature complexity to the palate.

Ingredient Guidance: Sichuan Peppercorns

There are green and red Sichuan peppercorns, each with distinct uses. Green peppercorns are more citric and the numbing sensation arrives quicker. Because of this, green peppercorns are better for seafood, whereas red ones have a richer taste that can overpower delicate proteins. Look for peppercorns with a deep color that are open and free of black seeds or debris.

Ingredients

The Proteins & Produce

• 20 tiger prawns (plus shells/heads reserved)
• 1 yellow capsicum (pepper), cut into slivers
• 8–10 green chilies, sliced in half
• 1 medium Roma tomato, cut into slivers
• ½ medium red onion, thinly sliced
• 2 spring onions, greens sliced into small tubes
• 3–4 garlic cloves, finely chopped
• 1 tbsp ginger, finely minced
• 2–3 stems fresh coriander, thinly sliced

The Spices & Aromatics

• 1 lemongrass stick, crushed
• 2 tbsp Sichuan peppercorns (divided)
• 1 tbsp ground black pepper
• 1–2 tsp chili powder
• ½ tsp turmeric powder

Liquids & Pantry

• 45ml ketchup
• 30ml oyster sauce
• 30ml soy sauce
• 30ml coconut oil (divided)
• 400ml water

Mise en Place

1. Prep the Prawns: Peel and devein the prawns. Keep the shells and heads for the stock. Season the prawns with salt and black pepper.

2. The Stock: Heat a small pot on medium heat with 10ml (1/3) of the coconut oil. Add the prawn shells and cook until they turn pink. Add half of the Sichuan peppercorns and the crushed lemongrass. Once fragrant, stir in the black pepper, chili powder, and turmeric. Deglaze with 400ml of water. Simmer uncovered for 15–20 minutes, then strain, pressing the shells firmly to extract all the flavor.

3. The Sauce: In a small bowl, mix the ketchup, oyster sauce, and soy sauce together.

Methodology

1. Sear the Prawns: Heat a large sauté pan or wok and add the remaining coconut oil. Once simmering, sear the prawns on both sides. Do not cook them all the way through. Remove and reserve for later.

2. Sauté Aromatics: In the same pan on high heat, add the onions and the remaining Sichuan peppercorns. Sauté until the onions start to turn golden brown.

3. Build Flavor: Add the garlic and ginger. Once fragrant, add the tomatoes, followed by the capsicum and spring onion greens.

4. Finish: Once the pan is sizzling, deglaze with the prepared sauce mixture and add the prawns back in.

5. Reduce: Cook on high heat until the sauce thickens and the prawns are fully coated and cooked through.

6. Serve: Plate immediately and garnish with fresh coriander.

Pairing Suggestions

Serve with steamed rice, fried rice, or dry-style fried noodles.

Storage Guidance

Keep in the fridge for up to 2 days. Best enjoyed fresh; do not freeze.

AUTHOR - ARNOLD KUIPER

Co-founder of Snout & Seek. Born and raised in Sri Lanka, Arnold's passion for food stems from both his Dutch and Sri Lankan roots. A graduate of Le Cordon Bleu Ottawa, Arnold's career in the culinary industry has brought him from the Netherlands to Canada, where he now teaches at a cooking school.

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