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Ingredients
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Prawns (shelled) - 200 grams
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Petai (split into half) - 150
grams
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Cooking oil - 4 tablespoons
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Tamarind juice - 2 tablespoons
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Tomato sauce - 2 tablespoons
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Lime leaves (shredded) - 3
pieces
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Tomato (diced) - 1
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Onions (sliced) - 1
Spices (Blend into paste)
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Red chili - 8
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Buah keras - 3
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shallots - 8
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Belachan - 1 tablespoon
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Lemongrass - 1 stalk
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Method
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Heat 4 tablespoons of cooking oil
in wok then add spices ingredients and sauté to fragrant.
Continue to stir fry until oil turn red and surface to the top.
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Add prawns, petai and stir fry for
a while then add tamarind juice, tomato sauce, sugar and lime
leaves, simmer to cook for 5 minutes.
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Stir in diced tomato and sliced
onions, fry for another 2 minutes, dish up and serve.
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If you want the petai to be
crunchy, shorten the cooking time for petai.
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