I love eating the Petai aka the Bitter Bean or the Stink Bean. I believe many people in our beloved country, Malaysia, love the Petai too, some for the health benefits it provides while others for pure enjoyment due to its taste.
Previously, I fried Sambal Petai with Prawns. Here, I have Sambal Petai with Brinjal and Prawns.
Ingredients:
- 1 brinjal (abt 10 inches long), quartered lengthwise and then sliced diagonally
- Blend: (The amount of chilies may be varied depending on how spicy you want your dish to be.)
- 10 red chilies
- 5 chili padi (optional)
- 5 dried chilies, wash and soak in hot water
- 1 small onion
- 3 cloves garlic
- 1/2 inch shrimp paste (belacan)
- 100 g prawns, de-shelled and de-veined
- 150 g peeled petai
- Oil for frying
- Seasonings
- 2 tbsps tamarind juice
- 1/2 tsp salt (can add more if required)
- 1/2 tsp sugar
- 2 tbsps light soy sauce
Instructions:
- Heat up oil in wok.
- Fry the brinjal till soft. Remove from wok and set aside.
- Saute the blended ingredients until fragrant and the oil separates from the blended ingredients (pecah minyak).
- Add in the prawns and stir.
- When prawns are half-cooked, add in the petai. Stir the petai and prawns.
- When the petai is cooked, add in the brinjal. Fry to mix the prawns, brinjal and prawns up.
- Add in the tamarind juice and seasonings.
- Dish out.
- Serve with rice.
