(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
250g shrimps (shelled the centre part)
100g petai (halved)
Seasoning:
1/2 tsp salt
1/2 tsp sugar
Sambal Ingredients:
5 red chillies (seeded)
5 dried chillies (seeded)
2 cm fresh turmeric (kunyit basah)
5 shallots
5 pips garlic
1/2 tbsp tamarind paste
90ml water
1 cm belachan
1 stalk lemon grass/serai (shred finely)
Method:
1. Mix well tamarind paste with water and sieve. Blanch petai with boiling water.
2. Peel shallots and garlic, then blend them. Add in red chillies and dried chillies. Blend till fine. Add in turmeric, belachan and lemon grass. Blend till it becomes a smooth paste.
3. Heat up 4 tbsps oil. Saute (2).
4. Add in prawns and petai and stir fry for 1-2 minutes. Add in tamarind solution, simmer till it boils. Add in seasoning and serve.
250g shrimps (shelled the centre part)
100g petai (halved)
Seasoning:
1/2 tsp salt
1/2 tsp sugar
Sambal Ingredients:
5 red chillies (seeded)
5 dried chillies (seeded)
2 cm fresh turmeric (kunyit basah)
5 shallots
5 pips garlic
1/2 tbsp tamarind paste
90ml water
1 cm belachan
1 stalk lemon grass/serai (shred finely)
Method:
1. Mix well tamarind paste with water and sieve. Blanch petai with boiling water.
2. Peel shallots and garlic, then blend them. Add in red chillies and dried chillies. Blend till fine. Add in turmeric, belachan and lemon grass. Blend till it becomes a smooth paste.
3. Heat up 4 tbsps oil. Saute (2).
4. Add in prawns and petai and stir fry for 1-2 minutes. Add in tamarind solution, simmer till it boils. Add in seasoning and serve.
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