DRY PRAWNS AND PETAI SAMBAL

DRY PRAWNS AND PETAI SAMBAL


100 gm petai seeds

100 gm dry prawns,soaked in boiling hot water for 2- hours, drain and wash.

Tamarind juice to taste

Salt and sugar to taste

Add salt if needed only because the dry prawn are salty

Aji no moto,if you like I did't add.

Oil

Grind into a paste

10 dry chili,remove seeds and soaked. ( I use the big type of chili so I use only 5, when you use this kind of a chili the colour is very beautiful and it is less hot)

1 big onion,sliced

2 cm belacan

1 tbsp chili powder


1. Heat oil and add in the grind ingredients and fry until the oil rise. Add in the dry prawns and mix well. Add in 1cup of water and tamarind juice and sugar. Let it boil.

2. When the oil rise and the gravy is a bit thick,taste and add the salt if needed. Next add in the petai and mix well. Remove from the heat. Serve with rice or nasi lemak.