Amy Beh's Thai Style Petai Recipe

• 250 gm petai seeds
• 300 gm medium-size prawns shelled but leave the tails on
• 1 x big onion -- cut in rings
• 5 x cili padi sliced coarsely
• 1 x red chilli seeded and cut in slants
• 1 Tbsp. minced garlic
• 2 Tbsp. veg. oil
• 1 Tbsp. tamarind paste and 3 tbsps water - mix these ingredients and strain to get the tamarind juice
• 2 Tbsp. Nam Prik Pao (chilli paste in oil)
• 1/2 Tbsp. Nam Pla (fish sauce)
• 1 Tbsp. Maggi chicken stock granules
• 2 Tbsp. sugar
• 1 dsh pepper
• 1 x salt to taste
• 1 tsp cornflour
• 2 Tbsp. water

1. Method:HEAT oil in a wok and saute/fry minced garlic till fragrant.
2. Add onion rings and stir-fry lightly.
3. Add prawns, petai and the rest of the ingredients.
4. Fold in the sauce ingredients and fry until heated through.
5. Thicken with cornflour mix and add in 1 tbsp oil for glaze.
6. Dish onto a serving plate and garnish with coriander leaves.

prawns, onion, red chilli, garlic, oil, tamarind, nam, nam, granules, sugar, pepper, salt, cornflour, water

Taken from cookeatshare.com/recipes/amy-beh-s-thai-style-petai-64972 (may not work)