Prawn and Petai Sambal
Petai might be an acquired taste but try our Prawn & Petai sambal and you may just be converted into a Petai lover. Quick and easy to cook, you can keep this in the fridge for later or make a bigger batch to have throughout the whole weekend! Try it….coz we know you’ll love it!
Prep Time
Cook Time
Total Time
Type
Family Faves
Difficulty
Novice
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Ingredients
| 350g Prawns | |
| 100g Petai | |
| 7 Small Red Onions | |
| 3 Garlic Cloves | |
| 1 Inch Ginger | |
| 1 Tsp Belacan | |
| 1 Tsp Tamarind Paste | |
| 2 Lemongrass | |
| 1 Kaffir Lime Leave | |
| 1 Tsp Salt | |
| 1 Tsp Pepper | |
| 2 Tsp Sugar | |
| 2 Tbsp Chili Boh (Blended Chillies) | |
| 2 Tbsp Dried Prawns (Pounded) |
Instructions
- Blend the onions, garlic, ginger, belacan and tamarind paste with about ¼ cup water.
- Heat up 3 tbsp cooking oil in a wok, add in the lemongrass after about 1 min add in the blended chili mixture, chilli boh and fry for 2 mins
- Add in the kaffir lime leaf, dried prawns, sugar, salt, and ½ cup of water, then keep stirring and allow to cook for 2 mins (adjust the heat to make sure you don't burn the sambal)
- Finally add in the prawns stir for 2 min, then add in the petai and cook for another 2 mins.
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