Recipe Ingredient
- 250g petai seeds
- 300g medium-size prawns, shelled but leave the tails on
- 1 big onion, cut in rings
- 5 cilipadi, sliced coarsely
- 1 red chilli, seeded and cut in slanting slices
- 1 tbsp chopped garlic
- 2 tbsp cooking oil
- Sauce:
- 1 tbsp tamarind paste and 3 tbsp water - mix these ingredients and strain to get the tamarind juice
- 2 tbsps Nam Prik Pao (chilli paste in oil)
- 1/2 tbsp Nampla (fish sauce)
- 1 tbsp Maggi chicken stock granules
- 2 tbsp sugar
- A dash of pepper
- Salt to taste
- Thickening:
- 1 tsp cornflour
- 2 tbsp water
Instructions
- Heat oil in a wok and saute chopped garlic until fragrant. Add in onion rings and stir-fry lightly. Add in prawns, petai and the rest of the ingredients.
- Mix in the sauce ingredients and fry till heated through. Thicken with cornflour mixture and add one tbsp oil for glaze. Dish onto a serving plate and garnish with coriander leaves.
