Rose’s Kitchen

Spicy Fried Prawns


15 big prawns

6 tomatoes

2 green peppers

1 big onion

1 clove garlic, chopped

1 tbsp cooking oil

Gravy Ingredients:

2 tbsp chilli sauce

1 tbsp tomato sauce

1/2 tbsp lime juice

1 tsp mustard

1 tsp belachan

1 tsp plain flour

1/2 cup water or more

salt and sugar to taste


1.  Shell prawns and keep the tails.  Slit the back and devein prawns.  Wash and drain.

2.  Cut green peppers cross-wise and remove seeds.  Cut onions into big rings and tomatoes into wedges. 

3.  Heat oil and fry garlic and belachan till fragrant.  Add flour and fry again.  Add mustard paste, lime juice, tomato ketchup and chilli sauce.

4.  Add prawns and season with salt and sugar to taste.  If mixture thickens, add water a little at a time and fry till prawns are cooked. 

5.  Lastly, add in the onion and green pepper rings and tomato wedges and fry for another 5 minutes.

February 15, 2007 - Posted by | Seafood


  1. Hi Rose, i had tried to cook prawn dishes several times but unfortunately the prawns always turns out soft as if it is not fresh. This is despite the fact that I bought the prawns the very day and I am sure it is fresh. I had so many disappointment that I even buy prawns from different stalls and it always turns out the same. What happened, what had I done wrong??????????? Please help…………

    Comment by Jen | October 21, 2007 | Reply

  2. Hi Jen,
    I usually buy crystal prawns or tiger prawns and so far have no problems with them. Maybe you try rubbing them with some salt after shelling.

    Comment by rose | October 25, 2007 | Reply

  3. Hi Rose

    You are such a blessing to many people. Thank you for sharing your recipes with us. May God pour His richest blessings upon your life for your kindness and generosity.

    With much appreciation for all your efforts,

    Comment by wendy ng | July 8, 2008 | Reply

  4. Hi
    U know what u be written is awesome n I really need tips from u
    U r a born rocking writer
    Keep it up
    And do check out my blogs

    Comment by Anonymous | June 6, 2015 | Reply

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