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Fried Prawns with Indonesian Green Peas
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Shell prawns, but leave the tails on, and de-vein. Rinse and halve petai. Mix tamarind paste with a bowl of water (about 150ml) and filter for juice. Soak dried chillies in hot water for 15 minutes, squeeze dry and grind with the rest of the paste ingredients.
Heat up cooking oil and saute ground paste till fragrant.
Add petai and fry evenly for about 2 minutes. Add prawns and stir evenly. Pour in tamarind juice and cook till the gravy thickens then add salt to taste.
Notes : You can substitute prawns with 100g of fried anchovies.
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