In the Kitchen

Fried Sambal Petai


    • 400g prawns, shelled
    • 3/4 cups peeled petai seeds

    Spices (ground):

    • 5 shallots
    • 2 cloves garlic
    • 2cm piece fresh turmeric root
    • 1 stalk lemon grass
    • 2 candlenuts
    • 2?3 tbsp chilli paste
    • 1cm piece galangal
    • 3/4 tsp belacan stock granules


    • 1/2 tsp sugar or to taste
    • 1/2 tsp salt or to taste
    • 1/2 cup asam jawa juice
    • 2?3 tbsp oil


    Heat oil in a wok. When hot, fry ground spices until fragrant and oil rises.

    Add asam jawa juice and seasoning. Put in prawns and simmer the gravy becomes thick.

    Put in petai seeds and stir-fry briskly. Remove from fire when gravy bubbles. Serve hot with rice.

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