Sambal Petai With Sotong & Prawns
300 g petai (halves and blanched with boiling water for 2 minutes)
300 g prawns/3 sotong (washed and shelled. season with a salt & corn flour)
100 g ikan billis (deep fry till crispy)
1 tbsp tamarind paste (mixed with 100 ml water)
1 big onion – cut into rings (optional)
5 long beans – cut into 2 inch in lengthwise
Salt and sugar to taste
(Blanched petai in a pot of boiling water with salt & oil for 1 minute, drained and set aside).
15 dried chillies (soaked with hot water for 10 mintues)
4 chilli padi
3 cloves garlics
1/2 inch galangal
1/2 inch turmeric
1/2 inch ginger
1 tbsp belacan
3 buah keras
1) Heat oil in a wok and saute blended ingredients till aromatic and oil until oil separates. Add in tamarind water, salt & sugar to taste, bring to a simmer over low heat for 2 minutes.
2) Add prawn,. stir-fry evenly for 2 minutes and add in blanched petai. Toss and stir-fry to well coated with the gravy for 1 minute. Transfer to serving plate and top with ring onions and crispy ikan billis.