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Ingredients
- Serves 4 people
80 ml vegetable oil
50 ml tamarind juice (mix tamarind pulp with hot water & strain)
1 tbsp palm sugar (gula melaka)
40 bitter bean or stink bean (petai), peeled
½ kg medium-sized prawns (shelled)
6 tbsp sugar
salt (to taste)
chilli paste ingredients:
10 shallots (peeled)
30 dried chillies (soaked in hot water to soften & drain)
1 tbsp roasted shrimp paste (belacan)
1 cup water
Log in to watch this premium content and more!Instructions
-
Fry petai
- Heat cooking oil in a wok, add paste and stir-fry till fragrant and oil begins to float on the surface.
- Add in bitter beans (Petai) and fresh prawns. Then pour in the tamarind juice and palm sugar.
- Cook for several minutes, add salt to taste and water to prevent burning.
- Dish onto a serving plate when Prawns are cooked.
Plate and Serve!
Ingredients
- Serves 4 people
-
80 ml vegetable oil
-
50 ml tamarind juice (mix tamarind pulp with hot water & strain)
-
1 tbsp palm sugar (gula melaka)
-
40 bitter bean or stink bean (petai), peeled
-
½ kg medium-sized prawns (shelled)
-
6 tbsp sugar
-
salt (to taste)
-
chilli paste ingredients:
10 shallots (peeled)
-
30 dried chillies (soaked in hot water to soften & drain)
-
1 tbsp roasted shrimp paste (belacan)
-
1 cup water
Nutrition
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