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Ingredientes
- 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
Direcciones
- Method:HEAT oil in a wok and saute/fry minced garlic till fragrant. Add onion rings and stir-fry lightly. Add prawns, petai and the rest of the ingredients. Fold in the sauce ingredients and fry until heated through. Thicken with cornflour mix and add in 1 tbsp oil for glaze. Dish onto a serving plate and garnish with coriander leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 190g | |
| Calories 398 | |
| Calories from Fat 242 | 61% |
| Total Fat 27.43g | 34% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 183mg | 5% |
| Total Carbs 38.77g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 29.46g | 20% |
| Protein 1.79g | 3% |
