- 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
Step 1: 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.
Step 2: Add tamarind juice and continue to stir till the desired consistency. Add prawns and stir till three-quarters cooked.
Step 3: Then add in the petai and cook for about two minutes. Add sugar and salt to taste.
Step 4: The petai should be just half cooked to taste good.