Petai With Prawn Sambal
150 g Peeled Petai
300 g Prawns, shelled and tail intact
1/2 Medium Red Onion, sliced
4 Tbsp Peanut Oil
1 Tbsp Sugar
1 1/2 Tbsp Lime Juice
2 Tbsp Water
Sea Salt to taste
20 Dried Chilies, soaked and drained
5 Shallots, roughly chopped
2 cloves Garlic, chopped
1 1/2 tsp Roasted Shrimp Paste (Belacan)
How to make:
Blend all the sambal ingredients until fine. Heat the oil, add the sambal paste and cook in a low heat until fragrant and set aside. Remove some of the oil from the pan.
Then turn the heat on high and add in the prawns and have a quick stir. Mix in the sambal paste and onion and stir briefly until the prawns begin to cook.
Add the petai, another quick stir and add in the sugar, lime juiced, water and some sea salt to taste. Serve immediately.