Ingredient
For the paste, you´ll need:
- 100g shallot blended (strain)
- 10g shrimp paste (belacan)
- 50g petai, peeled
- 10g dried shr imp, blended
- 10g ikan bilis (anchovies), blend into powder
- 20pc dried chili, boil with water until soft, and blend into a paste
- 1 tbsp sauce chili
- 2 tbsps tamarind juice extract
- 1 cup cooking oil (Alif)
- salt and sugar to taste
Other ingredients you´ll need:
- 600g fresh water prawns
- 1tbsp turmeric powder
- 2 cups cooking oil (Alif)
- 200g onion slices
Method
Method for sambal paste:
- Saute the shallot with oil, add dried shrimp, anchovies powder, cook slowly for a few minutes.
- Add dried chili paste and cook for 5 minutes. Add tamarind juice and continue to cook until the paste becomes thick.
Method
- Wash prawns and drain. Season with salt and turmeric powder.
- Deep fry the prawns and set sliced onions with oil until soft. Add cooked chili paste and chili sauce. Mix well.
- Add petai, cook for 5 minutes, then season with salt and sugar.
- Add cooked prawns and slow cook for 5 minutes.
