Sweet and Sour Prawn Curry

Mains
Seafood

Easy Level:

Cook Time:

Servings:

4

This is a wonderful dish of sweet succulent prawns, immersed in a aromatic and refreshing assam curry gravy. The prawns simmered with fragrant curry spices and home made rempah, while balanced with the tartness of the tamarind/assam.
We used Borges Grapeseed oil, which is a good source of Vitamin E and A, for this recipe has a neutral taste that would not overpower the fragrance of the spices nor the sweetness of the prawns. Also, the oil has a higher smoking point that enables us to stir-fry the rempah without worrying about it getting burnt easily.
If you’re into enjoying prawn heads, the gravy is a perfect match to the intense flavour. As the dish is not too spicy, it’s a nice one for the whole family to enjoy!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
large prawns
0.00
g
g
large prawns
0.00
g
g
Borges Grapeseed Oil
0.00
g
g
Borges Grapeseed Oil
0.00
g
g
dried chillies (deseeded & soaked)
0.00
g
g
dried chillies (deseeded & soaked)
0.00
g
g
shallots
0.00
g
g
shallots
0.00
tsp
tsp
toasted Belacan
0.00
tsp
tsp
toasted Belacan
0.00
g
g
tamarind pulp
0.00
g
g
tamarind pulp
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tbsp
tbsp
fish curry powder
0.00
tbsp
tbsp
fish curry powder
0.00
stalks
stalks
curry leaves
0.00
stalks
stalks
curry leaves
0.00
g
g
red onions (sliced)
0.00
g
g
red onions (sliced)
0.00
red
red
chilli (sliced)
0.00
red
red
chilli (sliced)
0.00
tbsp
tbsp
salt (to taste)
0.00
tbsp
tbsp
salt (to taste)
0.00
tbsp
tbsp
sugar (to taste)
0.00
tbsp
tbsp
sugar (to taste)

Steps

1

Deshell and devein prawns leaving the heads intact.
Deshell and devein prawns leaving the heads intact.
Mark as completed

2

Mix tamarind pulp with water. Mix well and strain.
Mix tamarind pulp with water. Mix well and strain.
Mark as completed

3

Blend soaked dried chillies, shallots and belachan with 50g of Borges grapeseed oil. Set aside.
Blend soaked dried chillies, shallots and belachan with 50g of Borges grapeseed oil. Set aside.
Mark as completed

4

In a pot with 100g of Borges grapeseed oil, add rempah and stir fry for 5 minutes, until fragrant.
In a pot with 100g of Borges grapeseed oil, add rempah and stir fry for 5 minutes, until fragrant.
Mark as completed

5

Add in curry leaves and curry powder. Stir fry until fragrant.
Add in curry leaves and curry powder. Stir fry until fragrant.
Mark as completed

6

Add in sliced red onions, stir fry until translucent.
Add in sliced red onions, stir fry until translucent.
Mark as completed

7

Season with salt and sugar.
Season with salt and sugar.
Mark as completed

8

Pour in tamarind liquid and bring to boil.
Pour in tamarind liquid and bring to boil.
Mark as completed

9

Add in prawns.
Add in prawns.
Mark as completed

10

Let simmer until prawns are cooked. (5 - 8 minutes, depending on size)
Let simmer until prawns are cooked. (5 - 8 minutes, depending on size)
Mark as completed

11

Serve.
Serve.
Mark as completed

12

Garnish with sliced red and green chillies.
Garnish with sliced red and green chillies.
Mark as completed

More of what you like. Bookmark these recipes.

Leafy
Mains
Pork
Rice
Rice cooker
Beef
Filipino
Mains
Noodles
For 2
Mains
One-pan
Seafood
Beef
Fusion
Mains
Western
Gluten-Free
Gourds
Italian
Leafy
Mains
One-pan
Seafood
Mains
Poultry
Beef
Breakfast
Mains
Western
Filipino
Mains
Poultry
Rice
Rice cooker