Stir Fry Petai with Asam Jawa (Stir Fry Stink Bean with Tamarind Sauce)

Thursday, 20 July 2017






I would like to share this special recipe from my late mother.  Normally, Petai is stir-fried with Sambal.  However, my mum would use Asam Jawa juice instead.  If I am not mistaken, she was inspired by the Thai dishes we had in Thailand.  The petai goes very well with the tamarind sauce.

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INGREDIENTS:

4 pods petai (stink bean), shelled
400g shrimp, shelled and keep tail
4 cloves garlic, smashed
1 big onion, cut into thick wedges
3 chilli padi (birds eye chili), slightly smashed
12g (less than 1 tbsp) asam jawa (tamarind paste), dilute with 5 tbsp of hot water
1 tsp sugar
2 tsp oyster sauce
A dash of fish sauce
½ tsp salt
2 tbsp cooking oil

METHOD:

1.  Mix asam jawa juice, sugar, oyster sauce and salt in a small bowl.  Set aside.

2.  Heat a wok with cooking oil, saute garlic until slightly brown.

3.  Add in chili padi and onion, stir few times.  Then add in prawns and stir few times.

4.  Add asam jawa juice mixture and stir until the prawns are cooked.

5.  If too dry, add a little water.  Finally, add in petai.  Quickly stir for few times and dish onto a plate.

6.  Serve hot immediately with white rice.

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