Sweet and Sour Prawn Curry – 酸甜辣咖虾

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!

Click to rate this recipe!

  • Servings: 4

  • Time: 30 minutes

  • Skill: Easy


  1. 800g large prawns

  2. 150g Borges Grapeseed Oil

  3. 15g dried chillies (deseeded & soaked)

  4. 100g shallots

  5. 1 tsp toasted Belacan

  6. 100g tamarind pulp

  7. 500ml water

  8. 2 tbsp fish curry powder

  9. 3 stalks curry leaves

  10. 100g red onions (sliced)

  11. 1 red chilli (sliced)

  12. 1 green chilli (sliced)

  13. ½ tbsp salt (to taste)

  14. 1 tbsp sugar (to taste)


  1. Deshell and devein prawns leaving the heads intact.

  2. Mix tamarind pulp with water. Mix well and strain.

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

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

  5. Add in curry leaves and curry powder. Stir fry until fragrant.

  6. Add in sliced red onions, stir fry until translucent.

  7. Season with salt and sugar.

  8. Pour in tamarind liquid and bring to boil.

  9. Add in prawns.

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

  11. Serve.

  12. Garnish with sliced red and green chillies.

  • Share:

You might be interested in: