Petai (stinky beans) and quail eggs sambal (sauce)

Ingredients

• 50g petai - skin removed
• 10 quail eggs - boiled and remove shells
• 5 medium size fresh prawns - chopped and deep fried
• For the sambal/sauce
• 2 tbsp blended/grounded dried red chillies
• 1/2 tbsp blended/grounded ginger
• 1 (about 100g) onion - sliced
• 1 1/2 tbsp assam/tamarind juice
• 1/2 tbsp Maggi belacan/shrimp paste powder
• 4 tbsp oil
• salt to taste