Thursday, November 5, 2009


500g banana prawns
200g petai beans
2 stalk lemon grass, peel and slice
5 red chillies wash and slice
2 tsp turmeric powder
1 large brown onion, peel and slice
4 cloves of garlic, peel and slice
3 tbsp tamarind paste
1 tsp shrimp paste (belachan)
6 tbsp oil
6–8 fresh mint leaves, washed and drained

Grind lemon grass, chillies, onion, garlic, and shrimp paste. Heat oil in pan, stir in spices until fragrant. Add prawns and petai beans. Add tamarind juice. Cook over low heat until gravy thickens. Add salt to taste.

Note: Petai beans have a strong flavour. They are definitely an acquired taste. They can be purchased in an Asian Grocery store in the frozen section. Snow peas can be used instead of petai beans. Soak Tamarind paste in soak in hot water to extract the juice. Remove seeds and drain. Add juice in curry.

1 comment:

Wandering Gourmet said...

Wow, that looks delicious! I'm not a fan of petai beans though, so I'm glad I can use snow peas. Thanks for the tip!