Isso Devilled

Nutrition · per serving

Steps

1. 1

   Combine the raw shrimp, peeled and deveined with 15 ml soy sauce, ground black pepper, and turmeric in a bowl. Toss well and let stand while you prepare the sauce and vegetables; this brief seasoning time is enough for such a fast stir-fry.

   300 g raw shrimp, peeled and deveined15 ml soy sauce1 g ground black pepper0.5 g turmeric
2. 2

   In a small bowl, stir together the tomato paste, 10 ml soy sauce, rice vinegar, granulated keto sweetener, chili flakes, and ground black pepper until smooth. A premixed sauce prevents overcooking the prawns once they hit the pan.

   20 g tomato paste10 ml soy sauce10 ml rice vinegar4 g granulated keto sweetener3 g chili flakes1 g ground black pepper
3. 3

   Heat a large frying pan or wok over high heat until very hot, then add the coconut oil. Add the red onion, garlic, green chili, and red capsicum; stir-fry for 2 minutes, keeping everything moving so the garlic softens without burning and the capsicum stays slightly crisp.

   20 ml coconut oil80 g red onion, sliced12 g garlic, finely chopped10 g green chili, sliced80 g red capsicum, cut into thin strips
4. 4

   Add the seasoned shrimp in a single layer and stir-fry for 2-3 minutes until they just turn pink and start to curl. Do not overcook at this stage; they should be nearly done, not tight and rubbery.

   300 g raw shrimp, peeled and deveined
5. 5

   Add the devilling sauce and the tomato wedges. Toss over high heat for 1-2 minutes until the sauce clings to the shrimp and lightly glazes the vegetables. The tomatoes should soften at the edges but still hold their shape.

   80 g tomato, deseeded and cut into wedges20 g tomato paste10 ml soy sauce10 ml rice vinegar4 g granulated keto sweetener3 g chili flakes1 g ground black pepper
6. 6

   Turn off the heat, add the spring onion and lime juice, and toss once more. Serve immediately while the prawns are hot and juicy and the sauce is glossy.

   15 g spring onion, sliced10 ml lime juice

Origin & History

Devilled dishes are a beloved part of Sri Lankan restaurant and home cooking, influenced by colonial-era tastes for spicy, tangy, peppery preparations and adapted with local chilies and aromatics. The term “devilled” refers to the fiery, sharp style rather than any one single formula, and seafood versions such as isso devilled are especially popular in coastal areas.