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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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
- Mix asam jawa juice, sugar, oyster sauce and salt in a small bowl. Set aside.
- Heat a wok with cooking oil, saute garlic until slightly brown.
- Add in chili padi and onion, stir few times. Then add in prawns and stir few times.
- Add asam jawa juice mixture and stir until the prawns are cooked.
- If too dry, add a little water. Finally, add in petai. Quickly stir for few times and dish onto a plate.
- Serve hot immediately with white rice.