600g shrimps (shelled, deveined, leave the tail intact)
180g petai (halved)
1 big onion (peeled and sliced)
4 tbsp cooking oil
1 tbsp tamarind paste mixed with 2 tbsp water to obtain juice, discard the seeds
20 dried chillies (soaked)
5 red chillies
14 shallots (peeled)
4 cloves garlic (peeled)
1 tbsp toasted belacan
1 tbsp sugar
1 tsp salt
- Heat up 4 tbsp of cooking oil, saute the blended ingredients until oil separates.
- Add in tamarind juice, stir to combine.
- Add in petai and sliced onion, stir to combine and continue to cook for a while.
- Add in shrimps, sugar and salt. Stir to combine and continue to cook until the shrimps turn pink.
- Dish out and serve.