Sambal Petai by Lynn Jolynn

Chili paste
Dries chili - 20 pcs ( remove the seed and soak it)
5 cm of ginger
5 cloves of garlic
10 shallots

Bland all the ingredients above

500 grams of Petai
200 grams of prawn ( remove the shell only left the tail)
A big onion cut into wedges
2 tbsp of oil
100ml of Assam juice
Salt, sugar to taste


1. Blend all the chili paste ingredients.

2. Heat the wok and put the oil. Stir fry the chili paste into fragrant and thick.

3. Add in Petai and Onion stir fry for 2-3 min then put sugar and salt.

4. Add the prawn and Assam juice. Taste the chili, it may require to add in more sugar.

Serve it hot!

Happy cooking!