Udang Tumis Petai...first recipe...Malaysian Food

serves 6
petai or stink beans are an acquired taste, but go well with other strong-flavoured ingredients such as dried prawn paste used in this dish. Enjoy it with plain rice.

ingredients :
stink beans (petai) 15 pods
cooking oil 4 Tbsp
prawns (shrimps) 600 g (1 lb 51/3 oz), small, peeled
tamarind pulp 1 heaped Tbsp, mix with 125ml (4 fl oz/ 1/2 cup) water and strained
sugar 1 tsp
salt 1 1/2 tsp

ingredients to be ground (A) :
galangal 2.5-cm (1-in) knob, peeled
turmeric 2.5-cm (1-in) knob, peeled
cashew nuts 10, roasted
lemon grass 4 stalks

ingredients to be ground (B) :
dried chilies 20, soaked to soften
red chillies 5
bird's eye chillies 5
shallots 240 g (8 1/2 oz), peeled
garlic 2 cloves, peeled
shrimp paste (belacan) 4 x 2.5-cm (1 1/2 x 1-in) piece


method :

• Remove stink beans from pods and peel off outer skins.
  
• heat oil in a wok and fry ground ingredients (A) until fragrant. Add ground ingredients (B) and fry over low heat until fragrant and oil separates.


• add prawns and stir-fry for a few minutes, taking care not to overcook them. Add tamarind liquid and bring to a slow boil.


• add stink beans, sugar and salt. Stir-fry for about 2 minutes. Dish out and serve.