Butterfly Prawn is a Sri Lankan seafood appetizer — large prawns butterflied (split open), marinated in a Sri Lankan spice paste of chili, garlic, and lime, then grilled or pan-fried. The butterfly cut exposes more surface area to the marinade, creating a flavorful, crispy-edged prawn that is the star of any Sri Lankan seafood platter.
Butterfly Prawn is a popular Sri Lankan seafood appetizer, especially in coastal restaurants from Negombo to Galle. The 'butterfly' technique (splitting the prawn lengthwise and opening it flat like butterfly wings) is not unique to Sri Lanka, but the marinade is — a paste of Sri Lankan chili powder, garlic, ginger, lime juice, and curry powder. The prawns are grilled or pan-fried briefly (overcooking makes them rubbery), and served with lime wedges and pol sambol.
A large, split-open prawn with crispy, charred edges and a juicy, spice-coated interior. The chili and garlic give a warm kick; the lime adds brightness; the prawn is sweet and firm. Squeeze more lime; eat it in two bites. It is the most elegant Sri Lankan seafood starter.
The prawns must be large (jumbo) and fresh. The butterfly cut is made by slicing along the back (not all the way through) and opening the prawn flat. The marinade should be applied for at least 15 minutes (not overnight — the lime would cook the prawn). The cooking is very brief (2-3 minutes per side) — the prawn should be just opaque.
Variations
Some use a wet marinade; some use a dry rub; some grill over charcoal; some add coconut; the heat level varies.
On the Palate
Where Butterfly Prawn sits in the Sri Lankan flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 20 min active + 10 min waiting
- 15 min
Butterfly 8 large prawns (cut along the back, open flat).
- 23 min
Make marinade: mix 1 tsp chili powder, 1 tsp curry powder, 2 minced garlic cloves, 1 tsp grated ginger, juice of 1 lime, 1 tbsp oil, and 1/2 tsp salt.
- 315 min
Coat the prawns in the marinade; rest 15 minutes.
Watch outMarinate just 15 minutes — leave the prawns in the lime much longer and the acid starts to 'cook' and toughen them before they hit the grill.
- 42 min
Heat a grill pan or BBQ to high.
- 58 min
Grill the prawns 2 minutes per side until charred and just cooked.
Watch outGrill just 2 minutes a side until charred and barely opaque — the moment the flesh turns from clear to white it's done; a beat longer and it's rubbery.
- 61 min
Squeeze lime juice over.
- 71 min
Serve with pol sambol and lime wedges.
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