Spicy Prawn Petai Sambal

This Prawn Petai Sambal is sweet, sour and spicy.

1kg Prawns (cleaned, shelled and deveined)
5 garlic cloves
1 inch ginger
10 shallots
1 big onion (cut in round shape)
20 stalks dried chillies (depending how spicy you want)
3 stalks of lemongrass, pounded
1/4 cup thick santan (optional)
3 tbs oil
tamarind juice a bit
1 inch belacan
Handful of Petai
Salt to taste
Sugar to taste

Boil the dried chilli in water for 5 minutes then rinse it with cold water to get rid of the seeds. This will ensure that the sambal is not too spicy. Blend the chilli with the garlic, shallots, and ginger in a blender to make it into a paste and set aside.

In a large wok heat the oil and saute the lemongrass and belacan till fragrant. Add the blended chili paste and keep stirring. Wait till the oil rises and add tamarind juice. Stir, then add the santan.

Turn the heat down and let it simmer and stir occasionally. Keep stirring and let the sauce thicken. Once the sauce is thick you can add petai and cook for 2-3 mins.

Then add the prawns and cook just for a few minutes till they are cooked through. Add the cut onions now.

Season with salt and sugar to taste. Serve warm with rice..