Sambal petai udang (spicy prawns with stinky beans)

By josim


- 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.

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