Sambal petai udang (spicy prawns with stinky beans)

Ingredients

• 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

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Preparation

• 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.

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