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Sweet and Sour Prawn Curry


  • 800g large prawns, shelled and deveined

  • 150ml Borges grapeseed oil

  • 15g dried chilli, deseeded then soaked in hot water

  • 100g shallot

  • 1tsp toasted belacan

  • 100g tamarind pulp

  • 500ml water

  • 2tbsp fish curry powder

  • 3 stalks curry leaves

  • 100g red onion, sliced

  • 1 red chilli, sliced

  • 1 green chilli, sliced

  • 1/2tbsp salt

  • 1tbsp sugar


  1. In a bowl, add in tamarind pulp with 500ml water. Mix well and strain.

  2. Strain dry chillies and place them in a blender. Add in shallot, belacan and 50ml grapeseed oil. Blend into a smooth paste.

  3. In a heated pan, add in 100ml grapeseed oil, followed by spice paste. Stir-fry for 5mins till fragrant.

  4. Add in curry leaves and curry powder, stir well.

  5. Followed by onions, then sugar and salt. Mix well.

  6. Add in tamarind water, mix well and bring to a boil.

  7. Add in prawns, mix well, and allow to simmer for 5-8mins.

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