Recipe Ingredient
- 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
- Seasoning:
- 1/2 tsp sugar or to taste
- 1/2 tsp salt or to taste
- 1/2 cup asam jawa juice
- 2-3 tbsp oil
Instructions
- 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.
