PRAWNS ,SOTONG SAMBAL PETAI

These are one of the most recognized dishes in some chinese reataurants.Some may not like the petai
or stink beans strong smell once you bite it.The chilli paste or sambal complement many ingredients.

PRAWNS,SOTONG SAMBAL PETAI

Ingredients;
350g medium sized prawn
100g petai/stink bean
1 medium sized octopus / sotong
1/2 tbsp tamarind pulp mix with 100ml water
5 tbsp cooking oil
salt to taste

Groung spice paste
12 shallot (peeled and slices
3 pcs candlenuts
6 fresh chillies (washed and sliced)
8 stalks dried chillies(soaked in hot water to soften/cut into 3 cm)
1/2 tbsp belacan (shrimp paste)

Method;
1.Use hand to squeeze the tamarind pulp with water,sieved to obtain the tamarind juice.
2.Shelled the prawns,kept the tail intact marinated with 1 tsp sugar and 1/2 tsp salt.Octopus clean
,wash and cross cut the surface to form pattern.
3.using an electric blender,finely grind spice paste ingredients adding a little water if needed to move the blades.
2.heat oil in a wok or pan,over medium heat,saute spicepaste until fragrant,stirring continously to
prevent paste from burning
3.Once the paste is fragrant and oil appear on the surface,add tamarind juice and simmer for 1 min..
4.Add in marinated prawns,petai,octopus for 1-2 minutes or until the prawns and octopus curl up.
 add salt to taste,adjust to your taste and turn off heat.Prawns and octopus cook rather fast so do not over cook it.serve with rice.