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Photo of Sweet and sour prawn curry by WW

Sweet and sour prawn curry

Total Time
40 min
20 min
20 min
Throw these colourful ingredients into the wok for a flavour-filled feast that's as tantalising for the tastebuds as it is for the eyes


Vegetable oil

1 tbs

Raw peeled prawns

500 g, peeled, tails intact, (buy 1kg)

Brown onion

1 medium, thinly sliced

Orange sweet potato (kumara)

225 g, cut into 3cm pieces, (buy 250g)

Ground turmeric

1 tsp

Canned diced tomatoes

400 g

Fresh red chilli

1 whole, finely chopped


1 bunch(es), cut into 4cm lengths

Snow peas

200 g

Frozen green peas

1 cup(s), thawed

Lime juice

2 tbs

Bean sprouts

2 cup(s)

Fresh basil

1 cup(s)


  1. Heat a wok over medium heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2–3 minutes or until prawns change colour and are just cooked through. Transfer to a plate.
  2. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion, sweet potato and turmeric and stir-fry for 5 minutes or until onion has softened. Add tomatoes and chilli and bring to the boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until sweet potato is tender.
  3. Return prawns to wok with asparagus, snow peas, peas and juice and cook for 1–2 minutes or until vegetables are tender. Serve curry topped with bean sprouts and basil leaves.


SERVING SUGGESTION: Steamed Jasmine riceTIP: If buying unpeeled prawns you will need 1kg for this recipe.