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

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


  1. 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.
  2. Heat oil and sesame oil in a wok and fry dried prawns, preserved bean paste and spice paste until fragrant.
  3. 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.

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