Sri Lankan spiced prawn escabeche Recipe

Prawns cooked in a classic Sri Lankan spice mix which pickles the fish and makes it last longer.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Frozen king prawn(s) : 24 whole
  • Brown sugar : 50 g
  • For the marinade
  • Dark mustard seed(s) : 10 g
  • Green cardamon : 5 g
  • Garlic clove(s) : 2 whole
  • Clove(s) : 5 g
  • Green chilli(s) : 1 whole
  • For the vinaigrette
  • Dried red chilli(s) : 5 whole
  • White wine vinegar : 2000 ml
  • Red onion(s) : 2 whole
  • Pandan leaf(ves) : 1 whole
  • Curry leaf(-ves) : 10 whole
  • Maldon salt : 3 pinch(es)
  • Ground turmeric : 0.5 Tsp
  • Groundnut oil : 50 ml



    De-seed and finely dice the green chilli. Peel the garlic, cut in half and remove the center. Chop roughly and using a pestle and mortar, grind to a paste with the mustard seeds, cloves and cardamon pods.


    Peel and dice the red onion. Heat a saucepan and add the oil. Add the onion and cook until golden in colour. Reduce the heat and add the garlic marinade, turmeric powder, curry leaves, pandan leaf, dried red chillies and cook further 5 minutes.

    Add the prawns with sugar and gently toss together until cooked. Add the vinegar and bring to boil. Reduce the heat and simmer until the sauce thickens. Remove from the heat and allow to cool. When completely cooled place in a glass jar and refrigerate.

    Serve this hot or cold.

Chef's tip

«This is a pickling spice mix which could be used as a base for different ingredients such as fried fish, fried aubergines, sautéed courgettes, sautéed carrots.»

Your comments