8 shallots
4 garlic
2 cm ginger
1 tbsp belachan powder
(Blend all together)
Sugar and salt to taste
100gm of dried shrimp pounded
8 medium clean and deveined prawns
250 gm of petai, half
5 tbsp vegetable oil
5 tbsp coconut milk
Method
1) Heat up the non stick pan, medium heat with 5 tbsp of oil.
2) Pour in the sambal mixture and sauté till you see the mixture become rough texture.
3) Add in pounded dried shrimps. Stir well for few mins or till fragrant.
4) Toss in prawns and 5 tbsp coconut milk, stir for 3 mins.
5) Pour in petai, sauté for 2 mins. Depend how crunchy you prefer. (not to long, to preserve the greenish colour)
6) Add sugar and salt to taste.
7) Serve.