Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Sweet & Sour Prawns

 
Sweet & Sour Prawns is a Chinese dish which is all my family members & friends loves a lot. Like in other countries, Chinese food is very famous in Sri Lanka too. I have tried this recipe by my self, and it came really realy nice & tasty.
This is a very simple recipe, and very easy to make. Try it by your self, I´m sure you´ll love this.
If you don´t like prawns, try it with Chicken or meat.....
INGREDIENTS:
16 – 20 washed tiger prawns
Oil to deep fry the prawns

For Boiling Prawns:
½ of a lime
½ teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon salt
1 cup water

For The Batter:
2 cups all purpose flour
1½ - 2 cups water
Pinch of turmeric & salt

For The Sweet & Sour Sauce:
3 tablespoons garlic – finely chopped
2 tablespoons ginger – finely chopped
(I mixed up amounts of garlic & ginger in the video.)
½ of an onion – cut into chunks
5 – 6 pineapple rings – cut into squares
5 – 6 pepperoncini (pepperoni)
1 cup ketchup
2½ tablespoons vinegar
2 tablespoons sweet chili sauce (optional)
4 tablespoons sugar
1¼ cups water
2 tablespoons corn flour
2 – 3 tablespoons oil

DIRECTIONS:
Boiling The Prawns:
In a medium size saucepan place the prawns, salt, chili powder, turmeric, lime and water, mix it together and keep it on medium heat about for 10 – 15 minutes, or till the prawns get nice orange.
Drain the water and keep it aside.

Making The Batter & Deep Frying The Prawns:
In a medium size bowl mix the flour, salt, turmeric and water together and make a thick batter.
Mean time Heat the oil in a frying pan in medium heat.
After you finish making the batter, if the oil is ready to fry, dip the prawns in the batter, and coated well, then fry it till the both sides gets the nice golden brown.
Drain the oil and keep it aside.

Making The Sweet & Sour Sauce:
Heat the pan in medium heat and add oil. When the oil is ready, add ginger & garlic and fry it for nearly 1 – 2 seconds.
Then add onions and fry it for 5 - 10 minutes. Always stir the mixture, so it won’t burn.
Then add sugar and ¼ cup water and vinegar, and stir it a bit.
Then add tomato sauce and stir it well. Then add the rest of the water & sweet & chili sauce.
Stir it continuously, so the sauce doesn’t burn.
Add salt to taste and stir it little bit again.
Then add pineapple & pepperoncini & stir it another 5 – 10 minutes.
When the bubbles are appearing from the bottom of the pan, which means it’s the time to add the corn flour.
Put the heat from medium to low,
And mix the corn flour with little water, and add it the sauce and stir it well.
Then add the fried prawns into the sauce, and try to dip the prawns in the sauce. So the coat will adsorb the sauce.
Keep the mixture in very low heat for nearly 2- 3 minutes and you’re finish preparing your yummy Sweet & Sour Prawns.

SERVING:
You can have it with noodles, any kind of rice or anything you like.

NOTE:
1. When you are boiling the prawns, cover the saucepan with a lid, so prawns will boil very fast.

2. If you can find fresh Capsicums, you can use it instead of pepperoncini.

3. When you are mixing the corn flour with water, always remember NOT TO MIX it with hot water. If you do you’ll get a pulp of corn flour.
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