• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 250g petai seeds
  • 300g medium-size prawns, shelled but leave the tails on
  • 1 big onion, cut in rings
  • 5 cilipadi, sliced coarsely
  • 1 red chilli, seeded and cut in slanting slices
  • 1 tbsp chopped garlic
  • 2 tbsp cooking oil
  • Sauce:
  • 1 tbsp tamarind paste and 3 tbsp water - mix these ingredients and strain to get the tamarind juice
  • 2 tbsps Nam Prik Pao (chilli paste in oil)
  • 1/2 tbsp Nampla (fish sauce)
  • 1 tbsp Maggi chicken stock granules
  • 2 tbsp sugar
  • A dash of pepper
  • Salt to taste
  • Thickening:
  • 1 tsp cornflour
  • 2 tbsp water


  1. Heat oil in a wok and saute chopped garlic until fragrant. Add in onion rings and stir-fry lightly. Add in prawns, petai and the rest of the ingredients.
  2. Mix in the sauce ingredients and fry till heated through. Thicken with cornflour mixture and add one tbsp oil for glaze. Dish onto a serving plate and garnish with coriander leaves.

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