Sambal Petai Prawns

Name: Sambal Petai Prawns
Ingredients: 4-5 pods of petai (stink bean), or alternatively green peas or sugar snap peas; 6 shallots; 6 dried Thai red chilies, deseeded and soaked in water to rehydrate; 2 tbsp vegetable oil, or any other neutral oil; 2 tbsp Homiah Sambal Chili Crunch (Original flavor); 1/4 tsp salt, plus more to taste; 1 tbsp granulated sugar; 8 ounces prawns or shrimps, peeled and deveined; 1 tbsp tamarind mixed with 3 tbsp water, seeds removed (can be substituted with 2 tsp tamarind paste plus 3 tbsp water)

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This is a classic Malaysian dish that was popularized by the Peranakan (Straits Chinese) communities in the country decades ago, and is a culturally iconic dish

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Ingredients

4-5 pods of petai (stink bean), or alternatively green peas or sugar snap peas
6 shallots
6 dried Thai red chilies, deseeded and soaked in water to rehydrate
2 tbsp vegetable oil, or any other neutral oil
2 tbsp Homiah Sambal Chili Crunch (Original flavor)
1/4 tsp salt, plus more to taste
1 tbsp granulated sugar
8 ounces prawns or shrimps, peeled and deveined
1 tbsp tamarind mixed with 3 tbsp water, seeds removed (can be substituted with 2 tsp tamarind paste plus 3 tbsp water)

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