- Rice bowl petai shelled from four - 4 tablespoons oil - 10 shallots, ground with one stalk lemon grass - 2 tablespoons dried chilli paste - 3 chili padi - 1/2 teaspoon dried shrimp paste - 1 tablespoon tamarind paste mixed with 250 ml water - 200 g fresh prawns - 1 large onion - 1/2 to 1 teaspoon sugar - Salt to taste
Heat oil in wok and fry the ground shallots and lemon grass till fragrant. Add the sliced onion, chilli paste, chili padi and shrimp paste and saute for a minute.
Add tamarind juice and continue to stir till the desired consistency. Add prawns and stir till three-quarters cooked.
Then add in the petai and cook for about two minutes. Add sugar and salt to taste.
The petai should be just half cooked to taste good.