Sweet sour prawn recipe


  • 1/8 (225 gr) fresh pineapple, cubed (or canned)
  • 1 (175 gr) cucumber, seeded and cut diagonally
  • 1 (125 gr) carrot, cut into match sticks
  • 1 leek, cut diagonally
  • 2 red chili, slice diagonally
  • 600 gr prawn (with shells on)
  • 2 tablespoons sugar + 2 teaspoons sugar
  • 1 tablespoon salt + 3 teaspoon salt
  • 1/2 teaspoon vinegar
  • 1 stalk celery, cut diagonally
  • 2 cm (1″) ginger, mashed
  • 3 cloves shallot
  • 1 clove garlic
  • 2 cups cooking oil for deep frying
  • 1/2 cup tomato sauce
  • 1 cup water


  • Peel and cut pineapple into 1″ cubes. Cook in boiling water with sugar for 2 minutes. Drain and pat dry. If canned pineapple is used, cut into cubes and skip this step. They are ready to be used
  • In a clean plate, mix cucumber and carrots with 1 tablespoon salt, 1/2 teaspoon vinegar and 2 teaspoons salt. Leave for 15 minutes and drain by squeezing them till the water comes out. Set aside
  • Heat 2 cups cooking oil in a wok / deep frying pan over high heat. When smoke starts to come off the wok, deep fry the prawns for 5 – 7 minutes. Remove and pat dry with clean paper towel. Drain the oil from the wok. Reserve 1/2 cup oil in the wok
  • Heat remaining oil over high heat and add ginger, leek, celery and chili. Stir fry for 2 minutes until all flavors are released
  • Add carrot and cucumber, pineapple cubes, tomato sauce, 1 teaspoon salt and 1 cup water. Cook for another 3 minutes
  • Dilute 1 tablespoon tapioca starch with 1/2 tablespoon cold water. Add 1/2 tablespoon light soy sauce. Add the liquid into the wok. Mix well
  • Toss in the prawn. Cook for 3 minutes or less, till the sauce thickens. If thinner sauce is preferred, more water can be added
  • Serve with steamed rice or egg noodles