Serve : 6
Preparation time : 30 minutes
Cooking time : 15 minutes
Ingredients :
2.5cm knob galangal, peeled
2.5cm knob turmeric, peeled
10 roasted cashew nuts
4 stalks lemon grass (serai)
20 dried chillies, soaked to soften
5 red chillies
5 bird's eye chillie (cili padi)
240g shallots, peeled
2 cloves garlic, peeled
4 x 2.5cm piece dried shrimp paste (belacan)
600g small prawns (shrimps), shelled and cleaned
6 tablespoons cooking oil
1 heaped tablespoon tamarind pulp, mixed with 125ml water and strained
15 pods stink beans (petai), removed from pods and skinned
1 teaspoon sugar
11/2 teaspoon salt
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Method :
- Combine galangal, turmeric, cashew nuts and lemon grass and blend (process) into a paste. Set aside.
- Combine chillies, shallots, garlic and dried shrimp and blend into a paste. Set aside.
- Heat oil in a wok and fry ground galangal paste until fragrant. Add ground chilli paste and fry over low heat until fragrant and oil separates.
- Put in prawns and stir-fry for a few minutes, taking care not to overcook prawns. Add tamarind juice and bring to a slow boil.
- Put in stink beans and stir in sugar and salt. Stir-fry for 2 minutes. Dish out and serve hot.
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