Ingredients
1 rice bowl petai shelled from four or five petai pods, and peeled
4 tbsps oil
10 shallots, ground with one stalk lemon grass
2 tbsps dried chilli paste
5 cili padi, sliced (optional)
2 tbsps dried prawns, pounded
1 tbsp tamarind paste mixed with
300ml water
100g fresh prawns, shelled
100g fresh squid, cut into rings (optional)
1/2 tsp sugar
Salt to taste
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Method
1. Heat oil in wok and fry ground shallots and lemon grass till fragrant. Add chilli paste and cili padi and saute for a minute.
2. Add dried prawns and fry till aromatic. Add tamarind juice and continue to stir till the desired consistency.
3. Add prawns and stir till three-quarters cooked.
4. Add petai and squid. Toss in the sambal for about two minutes. Add sugar and taste if salt is needed.
The petai should be just half cooked to taste good.
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