Friday, September 14, 2012

Lemongrass Prawn Petai Sambal (Sauce)


I so love our local ingredients. Indeed, absolutely, I am the typical Malaysian who is forever in love with sambal (Sotong Sambal), local herbs especially lemongrass (Lemongrass Prawn Mee, Lemongrass Chicken KebabPotato Lemongrass, Laksam Noodles & Curried Lemongrass Fish) petai is the other atop my list (Chilli Petai Anchovies) but prawn thingy (Prawn Mee, Prawn Fritters, Fried Prawn Wanton, Bitter Gourd Prawn Curry & Prawn Mango Curry) is just so once a while. Now, I don't think I should introduce petai again, has been already spoken a couple of times before (sotong/squids sambal with petaiwhich can be eaten raw of course and try with sambal belacan and plain rice as well. Super Malaysian Power! Yo! However, today's petai dish is a cooked version. Its another super power Malaysian dish - fresh prawns cooked alongside petai, belacan sambal paste and lemongrass, garnished with spring onion. Take care everyone. I'll see you again next time!


Ingredients
For the prawns
350g prawns - de-vein and leave the tail on
1 tsp turmeric powder
1/2 tbsp cornflour

For the chilli paste/sambal
1 inch ginger
5 garlic
10 dried red chilies (or as preferred)
1/2 inch roasted belacan/shrimp paste (optional)
***process/ground to a thick paste

Other ingredients
250g petai - slice into 2 or 3 pieces
1 lemongrass - smashed
1 large onion - slice into rings
1 tsp sugar
2 tbsp thick tamarind/asam juice
Salt to taste
Oil as needed
Spring onion for garnishing - sliced into 1 inch length (optional)

Method:
Mix prawns with turmeric powder and cornflour.
Heat enough oil and when heated, fry prawns till crispy and cooked.
Drain excess oil and leave about 3 tbsp in the same wok.
Add chilli paste, onion rings and lemongrass.
Stir as and when needed till aromatic and oil splits. 
Pour tamarind juice and season with salt and sugar.
Stir and add in prawns and petai.  
Note: you can add petai first in the sambal, cook and later add prawns if you like) 
Stir again and dish out. 
Garnish with spring onions before serving.

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14 comments:

  1. There's some difference in flavour of petai in semenanjung and sabah. I love the Sabah version which it smell are stronger! :)

    mt
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  2. I ralised that you not only like Petai, but also lemongrass

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  3. I am wondering now what those beans would look like in the market. they got any other name?

    Looks great and yummy! =D

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  4. Haha for 'stinky green beans' this dish looks pretty dam delicious :)

    Cheers
    Choc Chip Uru

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  5. I go with Uru, you call them stinky beans but the dish looks really flavorful. Do they smell even after cooking?

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  6. What a beautiful dish! I've converted my hubby on quite a few ingredients over the years, too :)

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  7. I could eat prawns with anything, even stinky green beans. heh. this looks great, nava!

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  8. Nava, u got me sold with just prawns & lemongrass! So yummy! But I'd probably throw away those stinky beans. Lol!

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  9. Petai as I remember is something people either love or hate, right? I love them and love all forms of sambal

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  10. Wonderful dish. I love anything with lemongrass it...:)

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  11. Oh wow, petai sambal!! My mom and dad love it. Unfortunately, I never developed any taste or liking for it.

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  12. Looks so yummy!!
    perfectly cooked!

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