Recipe Description
Here is the recipe for stink beans and prawns in curry sauce.
Recipe Ingredient
- 8 whole Tiger prawns, still in their shells
- 50g stink beans, petai
- 3-4tbsp oil
- ½ onion, quartered
- ¼tsp fenugreek seeds
- 1stalk curry leaves
- 2stalks lemongrass, smashed
- 70g brinjal, cut into slices
- 125ml water
- 100ml coconut milk
- 100ml evaporated milk
- 3 kaffir lime leaves, torn
- For the ground spices:
- 3cloves garlic
- 3 shallots
- 2slices ginger
- 1tsp turmeric powder
- 2slices galangal
- 1tbsp fish curry powder
- 1tbsp dried prawns
- ½tsp dried shrimp paste granules, belacan
- For the seasoning:
- ½tsp fish sauce
- ½tsp sugar or to taste
- ½tsp chicken stock granules
Instructions
- Trim the feelers of the prawns. Rinse the prawns and drain well.
- Peel away the creamy skin of the petai.
- Heat the oil in a wok and sauté the onion and fenugreek seeds until onion is soft and fragrant.
- Add ground spices, curry leaves and lemongrass. Fry until aromatic.
- Add brinjal, water, coconut milk, evaporated milk and kaffir lime leaves. Bring to a boil. Put in prawns and petai, and cook until the prawns change colour. Season to taste.
- Serve immediately.
