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Prawns and mango cooked with spices, lemon grass, fresh turmeric and heightened up with belacan/shrimp paste.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 3 person


Cost per serving $0.17 view details
  • 400g prawns - de-vein and leave the tail on
  • 1 medium size (about 200g) mango - sliced into long medium size pieces with the skin on
  • 10g (a small ball) tamarind/asam - mix with a bit of water to extract juice
  • 1/4 cup oil
  • Salt for taste
  • Curry paste (blend/ground)
  • 6-8 dried red chillies
  • 1 tsp black pepper seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 5 shallots
  • 4 garlic
  • 1 inch ginger
  • 1 inch fresh turmeric
  • 1/2 inch roasted belacan/shrimp paste


  1. When oil is heated, fry curry paste till aromatic and oil splits.
  2. Add 1/2 litre of water, tamarind juice and season with salt.
  3. Stir to combine in and let it simmer.
  4. Once heated through, add prawns and mango.
  5. Simmer to cook both.
  6. (Note: watch over so that prawns are not over cooked)
  7. Remove from heat.


Nutrition Facts

Amount Per Serving %DV
Serving Size 24g
Recipe makes 3 servings
Calories 173  
Calories from Fat 163 94%
Total Fat 18.47g 23%
Saturated Fat 1.38g 6%
Trans Fat 0.47g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 49mg 1%
Total Carbs 2.38g 1%
Dietary Fiber 0.6g 2%
Sugars 0.07g 0%
Protein 0.54g 1%
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