作法
- 花枝或透抽徹底擦乾。拌入鹽與太白粉——太白粉裹在花枝表面、能讓醬汁附著得更好。
- 寬口炒鍋以最大火熱油。花枝平鋪入鍋，靜置不動煎90秒。
- 下咖哩葉，會劈啪作響。再翻炒30秒。以漏勺撈出鍋外（花枝極易過熟）。
- 原鍋留油，下蒜末、薑絲與綠辣椒爆香30秒。
- 下洋蔥、雙色甜椒與番茄塊用力翻炒90秒——蔬菜邊緣應上色但仍清脆。
- 小碗中將番茄醬、辣椒醬、醬油、伍斯特醬、糖與2大匙水攪勻，倒入鍋中。花枝回鍋拌炒60秒——每塊都應裹上光亮紅醬。立即盛盤，作為斯里蘭卡派對拼盤的一部分，或單配米飯食用。
Common questions
Can 魔鬼花枝（Devilled Cuttlefish） be made ahead?
魔鬼花枝（Devilled Cuttlefish） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
How spicy is 魔鬼花枝（Devilled Cuttlefish）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Sri Lanka; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 魔鬼花枝（Devilled Cuttlefish） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 魔鬼花枝（Devilled Cuttlefish） to make at home?
魔鬼花枝（Devilled Cuttlefish） is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can 魔鬼花枝（Devilled Cuttlefish） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Devilled cuttlefish屬於斯里蘭卡的「devilled料理」家族——魔鬼雞、魔鬼蝦、魔鬼牛肉等——皆於1970至80年代由可倫坡的斯里蘭卡華人餐廳發展而出，他們以英式「devilled」（辣椒風味）的概念，做出甜酸辣兼具的西化炒物。這些料理在派對與婚宴上爆紅，如今也是斯里蘭卡家常。色彩標誌是番茄醬—辣椒—番茄煮成的鮮紅橘；質地是濕潤多醬汁，搭配清脆蔬菜。
