Well guys, I must say that this one was definitely an exciting experience for me. This was my first-time cooking and eating Sri Lankan Cuisine. It’s not so easy to get your hands-on Sri Lankan cuisine these days, unless you travel to Sri Lanka. However, it doesn’t end there! For the first time, I am posting a video, or a vlog for my recipes. Besides, I think this is the perfect time to see how it goes, and please do mind the small editing mistakes or little imperfections. Nevertheless, I consider myself really lucky actually, to have tried this Isso Baduma, and I can’t wait to tell you all about it in this blog and in my video! Hope you enjoy this one.
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- Sri Lanka: The Cookbook
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First, before I get to the cooking of the Isso Baduma, I think it’s worth mentioning the amazing wine that goes so nicely with it! This wine is a lovely Brancott Estate Savignon Blanc 2016. Doesn’t this lovely and chilled glass of wine look perfect? Just what I need for the summer with the Isso Baduma.
The Brancott Estate is in the lovely New Zealand. In fact, the wines from Brancott Estate wines are said to be the best white wines in all of New Zealand. Their freshness and bouquet are winning almost every competition out there!
Brancott Estate’s story starts way back in the 1980’s. Their first ever to plant Malborough Savignon Blanc and won Gold at the 1980 New Zealand Easter show. Later, in 1982, it came to the UK! Would you believe me if I told you, that even Queen Elizabeth II went to visit the Brancott Estate? With growing international recognition came a lot of success. Today, the Malborough Savignon Blanc continues to stun people with its awards and amazing wines! Also, the Brancott Estate is known as one of the best wine regions in the world! You can find out more about Brancott Estate here.
As Brancott Estate was the first winery in New Zealand to produce today’s most successful wine, they initiated a campaign called #BrancottFirsts. New experiences that involve emotion, from nerves and excitement before to adrenaline-fuelled joy. At last, you feel a sense of accomplishment. If you are trying something for the first time and have butterflies in your stomach, please do share with #BrancottFirsts and tell them all about your exiting adventure or task! I know I will! Cooking and eating Sri Lankan cuisine is definitely an exciting first in my life that needs to be shared! So, what are you doing now or in the near future for the first time?
Isso Baduma is a Sri Lankan prawn stir fry recipe, in a nutshell. It is also referred to as ‘devilled prawns or devilled shrimp’ due to the spice levels. However, this could also be a completely different dish, as there are many versions of the Isso Baduma. The beauty of this recipe is, that you can add any vegetable you like to the stir fry. Also, it is a quick and simple dish to make. It sounds much more complicated that it is! So, I hope you give it a go!
Sri Lankan Cuisine
Sri Lankan cuisine is very similar to Indonesian cuisine and also contains influences from Southern tips of India. However, the main influence in Sri Lankan cuisine is due to its history with trading spices. Sri Lanka, as a very popular spice producer with a significant trade port for many hundreds of years, you can imagine that spices its feature heavily in the country’s food. Steamed rice and coconut are also two of the main ingredients that are at the heart of Sri Lanka cuisine.
Sample Sri Lankan dishes
Using the ingredients above, the most popular dishes are curries served with boiled or steamed rice. The curry is usually made from various types of meat (fish, beef, chicken, mutton) or vegetables (lentils). Sometimes, you’ll even find curries made out of fruit. This could be very interesting! Also, as a typical side, you can expect chutneys, pickle vegetables, pickled fruits, and coconut sambol. This is a very specific paste from ground coconut. They mix fresh chili peppers into the coconut sambol to make it spicier. I’m not sure if I could handle so much heat! Also, it is very common to serve Sri Lankan dishes with a side of dried Maldive fish. So many flavours and combinations! I think it’s absolutely fascinating and I am very keen to try more of Sri Lankan cuisine. You’ll find many of these on the streets of Sri Lanka.
Prawns are the hero of this dish! As you can see, I’ve cleaned them properly and removed the heads. I like to leave the tails on, as it just looks more beautiful and delicious on the plate. If you’ve bought a whole lot of prawns and don’t know what to do with them, no worries. You can freeze them and use them for later. When you feel like you are ready to have prawns again, you can try making:
I really enjoy using bell-peppers. Especially, for the Isso Baduma recipe. The bell peppers have a certain sweetness, that goes perfectly with the fried prawns and red onions. For more colour, you can also add yellow bell peppers. Honestly, I think it would be great! Like I said, you can feel creative and manipulate this Isso Baduma totally to your liking. If you feel like adding baby sweetcorn, or any other vegetable for that matter, don’t you hesitate for a single second!
I hope you enjoyed this Isso Baduma, and I look forward to trying more Sri Lankan cuisine!
Author: Michelle Minnaar
- 10ml (2 tsp) vegetable oil
- 1 red onion, cut into quarters
- 1 green pepper, cut into squares
- 1 red pepper, cut into squares
- 400g (14oz) raw prawns, peeled and cleaned
- 30ml (2 tbsp) tomato sauce/ketchup
- 15ml (1 tbsp) soy sauce
- 5ml (1 tsp) dried red chilli flakes
- 10ml (2 tsp) sesame oil
- Put the oil in a large frying pan or wok over a very high heat and immediately add the onion.
- Stir-fry for 30 seconds then add the peppers and stir-fry for 1 minute.
- Tip in the prawns and stir-fry for just over a minute, then add the rest of the ingredients and stir-fry for another minute.
- Serve immediately with naan or basmati rice.
- Serving Size: 1 serving
- Calories: 204
- Sugar: 6.1 g
- Sodium: 799 mg
- Fat: 6.6 g
- Saturated Fat: 1.4 g
- Carbohydrates: 11.4 g
- Fiber: 2.5 g
- Protein: 24.9 g
- Cholesterol: 211 mg
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