People from Penang can’t live without petai. I often have a craving. How about you?
400g prawn (De-shell and leave the tails)
150 gm of petai seeds
1 large onion – cut into 6
3 garlic cloves
1 stalk of lemon grass (Optional)
2 cm fresh turmeric or 2 tsp of turmeric powder
3 tbsp chilli paste
1 ½ tsp belacan powder (Shrimp paste powder)
2 tsp sugar or to taste
½ tsp salt or to taste
½ cup of asam jawa juice (tamarind juice)
3 tbsp cooking oil
- Heat 3 tbsp of cooking oil in wok then fry ground spices until fragrant, oil turn red and surface to the top.
- Add asam jawa juice and seasoning.
- Add in prawns and onion and simmer to cook until gravy become thick.
- Put in petai at last and stir fry for 1 minute.
- Dish out and serve hot with rice.
- If you want the petai crunchy and green, don’t cook too long.
- You can replace prawn with sotong (calamari).