Devilled Potatoes and Prawns
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g potatoes, peeled and diced
- 2 red onion, sliced
- 1 red pepper, sliced
- 2 green chillies
- 2 tbsp tomato ketchup
- 1 tsp chilli powder
- 10 curry leaves
- 3 garlic cloves
- 4 tbsp vegetable oil
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 15.4 g
- Carbohydrate
- 34.7 g
- of which sugars
- 9.6 g
- Fat
- 14.4 g
- of which saturates
- 1.3 g
- Fibre
- 5.9 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the diced potatoes for 10-12 minutes until just tender; drain well.
- 2
Heat half the vegetable oil in a wok, add the potatoes and fry for 6-8 minutes until golden and crisp at the edges; set aside.
- 3
Heat a little more oil in the wok, add the prawns and fry for 2-3 minutes until pink, then add to the potatoes.
- 4
Add the remaining oil, garlic and curry leaves to the pan, and fry for 1 minute.
- 5
Add the red onion, red pepper and green chillies, and fry for 5 minutes until softened but still with a bite.
- 6
Stir in the tomato ketchup and chilli powder, then return the potatoes to the pan and toss for 2 minutes until well coated.
- 7
Serve hot with rice.
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