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Prawns and Potatoes in Petai Beans Chili

  • 4servings
  • 15minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Here is my version of petai beans chili

  2. 1 can of petai beans , rinse well

  3. 250ml of coconut milk

  4. 1/2 tomato , cut small

  5. 7 kaffir lime leaves, scored the leaves

  6. 5 pcs of potatoes , cut small

  7. 300 gr of prawns

  8. 2 pcs of candlenuts

  9. 1 knob of galangal , sliced

  10. 1 cm of ginger , sliced

  11. 1 tsp of tamarind puree

  12. Juice from 1/2 lime

  13. Blended ingredients:

  14. 13 pcs of red chili,

  15. 1 bird eye chili/chili paddy

  16. 1/2 tomato

  17. 2 cloves of garlic

  18. 4 pcs of shallots

  19. 125 ml of rice bran oil

Instructions Jump to Ingredients ↑

  1. Pound candlenuts until become paste.

  2. Put all blended ingredients in the blender. Blend until smooth.

  3. Heat 2 tbsp in a pan and lightly fried potatoes, set aside.

  4. Using the same pan, fried prawns until just cooked.

  5. Then set aside.

  6. Using the same pan, add 1 tbsp oil if needed, pour blended ingredients, add tamarind puree, galangal, ginger, candle nuts and kaffir lime leaves, sautee until fragrant.

  7. Add potatoes, prawns and petai beans. Also add coconut milk and mix well.

  8. Bring to boil, then lower the heat. Let it simmer for about 10-15 minutes.

  9. Add juice from 1/2 lime, mix well, and switch the stove off.

  10. ~ Ready to serve with steamed rice ~

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