Recipe Ingredient
- 250g brinjals
- 100g petai
- 1 tbsp dried prawns, soaked and chopped
- 1 tbsp preserved bean paste (tau cheong)
- 1 tbsp oil
- 1 tbsp sesame oil
- Spice paste - (ground)
- 5 fresh red chillies, seeded
- 2 dried chillies, seeded
- 2 cloves garlic
- Seasoning
- 1 tbsp oyster sauce
- ½-¾ tsp sugar or to taste
- ½ tsp pepper
- ½ tsp chicken stock granules
- 200ml water
Instructions
- Cut brinjals into 4cm by 2cm pieces and soak in water with a teaspoon of salt added (this is to prevent discolouration). Remove and drain well in a colander.
- Heat oil and sesame oil in a wok and fry dried prawns, preserved bean paste and spice paste until fragrant.
- Add brinjals and seasoning. Stir-fry well. Bring to a simmering boil until brinjals turn soft. Add petai and cook for 2-3 minutes. Dish out and serve.
