How to make Sweet And Sour Prawns (Parsi Style) -

Honey, tamarind paste and vinegar give this delicious prawns dish sweet and sour taste.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Honey (शहद)

Cuisine : Chinese

Course : Snacks and Starters

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For more recipes related to Sweet And Sour Prawns (Parsi Style) checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Farali Pattice Kasundi Tangdi Kebab Racha Mushrooms Creamy Garlic Potatoes

Sweet And Sour Prawns (Parsi Style)

Sweet And Sour Prawns (Parsi Style) Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Sweet And Sour Prawns (Parsi Style) Recipe

  • Prawns 1 teaspoon

  • Honey shelled and deveined 16

  • Tamarind paste 1 1/2 tablespoons

  • Vinegar 1 teaspoon

  • Oil 2 tablespoons

  • Garlic cloves finely chopped 6-8

  • Ginger finely chopped 1 inch piece

  • Green chillies finely chopped 2

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Fresh coriander leaves chopped 1-2 teaspoons


Step 1

Heat oil in a non stick kadai. Add garlic and ginger and sauté till fragrant.

Step 2

Add green chillies and sauté till fragrant.

Step 3

Add tamarind paste, red chilli powder and salt and mix well. Add vinegar and mix well.

Step 4

Add the prawns and cook on a high heat.

Step 5

Add honey and coriander leaves and mix well.

Step 6

Transfer in a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.