Fried Sambal Petai


400g prawns, shelled
3/4 cups peeled petai seeds

Spices (ground):

5 shallots
2 cloves garlic
2cm piece fresh turmeric root
1 stalk lemon grass
2 candlenuts
2–3 tbsp chilli paste
1cm piece galangal
3/4 tsp belacan stock granules


1/2 tsp sugar or to taste
1/2 tsp salt or to taste
1/2 cup asam jawa juice
2–3 tbsp oil


Heat oil in a wok. When hot, fry ground spices until fragrant and oil rises.

Add asam jawa juice and seasoning. Put in prawns and simmer the gravy becomes thick.

Put in petai seeds and stir-fry briskly. Remove from fire when gravy bubbles. Serve hot with rice.

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