About the Recipe
Stir-fried with a unique chilli paste concoction, the cholesterol level of this
dish can be further reduced if prawns are omitted.
Ingredients
Twisted cluster beans (petai) – 400 g (14½, OZ)
Prawns (shrimps) – 200 g (7 oz), peeled and deveined
For the Sambal
Cooking oil – 2 Tbsp
Dried prawn paste (belachan) – 1 tsp
Shallots – 10 g (⅓ Oz), peeled and finely chopped
Red chillies – 85 g (3 oz), finely chopped
Dried chillies – 5
Galangal – 2.5-cm (1-in) knob, peeled and finely chopped
Preparation
Step 1
Slice beans horizontally in half. Bring a pot of water to the boil and blanch beans, then remove and place in cold water to stop the cooking process.
Step 2
Prepare sambal. In a wok, heat oil over medium heat and fry prawn paste until fragrant. Add shallots, chillies and galangal and stir-fry until fragrant. Add prawns and beans and stir to mix well. Stir-fry for another 5 minutes before removing from heat.
Step 3
Dish out and serve immediately.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo