Recipe for Amy Behs Thai-Style Petai

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Yield:

Ingredients:

Amount	Ingredient
250 gm	petai seeds
300 gm	medium-size prawns shelled but leave the tails on
1 x	big onion -- cut in rings
5 x	cili padi sliced coarsely
1 x	red chilli seeded and cut in slants
1 tbl	chopped garlic
2 tbl	cooking oil
	----------------- Sauce: ----------------
1 tbl	tamarind paste and 3 tbsps water - mix these ingredients and strain to get the tamarind juice
2 tbl	Nam Prik Pao (chilli paste in oil)
1/2 tbl	Nam Pla (fish sauce)
1 tbl	Maggi chicken stock granules
2 tbl	sugar
1 dsh	pepper
1 x	salt to taste
	----------------- Thickening: ----------------
1 tsp	cornflour

Instructions:

Instructions: Method:
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 1 tbsp oil for glaze. Dish onto a serving plate and garnish with coriander leaves.

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