Recipe

Thai Style Petai Recipe

Add Step-by-Step Photos	Jmp629 / All my dishes 2 years ago Parkia speciosa (petai, twisted cluster bean, yongchaak or stink bean), is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar s... More Prep:15m Cook:10m Servings:2	Jmp629
	petai

Does this look good? Yeah! / Nope

Recent Gawkers

ctaylor2

lunatic

jo_jo_ba

anitagae

orangesk

vainwi

maiko

Ingredients

250g petai seeds

300g medium-size prawns, shelled but leave the tails on

1 big onion, cut in rings

5 cilipadi, sliced coarsely

1 red chilli, seeded and cut in slanting slices

1 tbsp chopped garlic

2 tbsp cooking oil

Sauce:

1 tbsp tamarind paste and 3 tbsp water - mix these ingredients and strain to get the tamarind juice

2 tbsps Nam Prik Pao (chilli paste in oil)

1/2 tbsp Nampla (fish sauce)

1 tbsp Maggi chicken stock granules

2 tbsp sugar

A dash of pepper

Salt to taste

Thickening:

1 tsp cornflour

2 tbsp water

Directions

Heat oil in a wok and saute chopped garlic until fragrant. Add in onion rings and stir-fry lightly. Add in prawns, petai and the rest of the ingredients.

Mix in the sauce ingredients and fry till heated through. Thicken with cornflour mixture and add one tbsp oil for glaze. Dish onto a serving plate and garnish with coriander leaves.

Not quite what you're looking for? See more Side Dishes / Misc

Or see more just like this