ASIAN CUISINE

Hello ladies and gents this is the viking telling you that today we are going to the beautiful land of.

Sri Lanka

Sri Lankan cuisine has been shaped by many historical, cultural and other factors. Contact with foreign traders who brought new food items, cultural influences from neighbouring countries as well as the local traditions of the country's ethnic groups among other things have all helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines. Today, some of the staples of Sri Lankan cuisine are rice, coconut and spices. The latter are used due to the country's history as a spice producer and trading post over several centuries.

Turmeric-boost & curry leaf wok-charred prawns

Ingredients

• 400 g raw small king prawns (200 g peeled raw small prawns)
• 1½ tbsp coconut oil
• 1 tsp black mustard seeds
• 2 dried small chillies
• ¼ cup (lightly packed) fresh curry leaves
• 5 cm x 3 cm piece fresh turmeric, peeled, julienned
• 4 cm x 3 cm piece ginger, peeled, julienned
• 3 cloves garlic, finely chopped
• 200 g sugar snap peas, strings removed 
• steamed brown rice, to serve

Instructions

1. Peel the prawns, leaving the tails intact. Using a sharp knife, cut the prawns along their back without cutting all the way through - this will make them curl up nicely when cooked. Remove the intestinal tract. Set aside.
2. Heat the coconut in a large wok over medium heat. Add the mustard seeds and cook for 15 seconds or until they begin to sizzle. Add the chilli and curry leaves - be careful, they may spit - and cook for 15 seconds or until just starting to change colour. 
3. Add the turmeric and ginger and stir-fry for 15 seconds or until aromatic but not coloured. Add the garlic and stir-fry for 15 seconds or until aromatic but not coloured.
4. Increase the heat to high, add the prawns, toss to coat and stir-fry for 2 minute or until they just start to change colour. 
5. Add the sugar snap peas and stir-fry for 1 minute or until the prawns are just cooked through. Serve immediately with rice.

Looks very yummy dont you think haha