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!
|7 Small Red Onions|
|3 Garlic Cloves|
|1 Inch Ginger|
|1 Tsp Belacan|
|1 Tsp Tamarind Paste|
|1 Kaffir Lime Leave|
|1 Tsp Salt|
|1 Tsp Pepper|
|2 Tsp Sugar|
|2 Tbsp Chili Boh (Blended Chillies)|
|2 Tbsp Dried Prawns (Pounded)|
- 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.