Sweet and Sour Prawn Curry

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!

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800g large prawns
150g Borges Grapeseed Oil
15g dried chillies (deseeded & soaked)
100g shallots
1tsp toasted Belacan
100g tamarind pulp
500ml water
2tbsp fish curry powder
3stalks curry leaves
100g red onions (sliced)
1red chilli (sliced)
1green chilli (sliced)
½tbsp salt (to taste)
1tbsp sugar (to taste)



Deshell and devein prawns leaving the heads intact.
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Mix tamarind pulp with water. Mix well and strain.
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Blend soaked dried chillies, shallots and belachan with 50g of Borges grapeseed oil. Set aside.
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In a pot with 100g of Borges grapeseed oil, add rempah and stir fry for 5 minutes, until fragrant.
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Add in curry leaves and curry powder. Stir fry until fragrant.
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Add in sliced red onions, stir fry until translucent.
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Season with salt and sugar.
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Pour in tamarind liquid and bring to boil.
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Add in prawns.
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Let simmer until prawns are cooked. (5 - 8 minutes, depending on size)
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Garnish with sliced red and green chillies.
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