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Ingredients

  • 300g Fresh Prawn
  • 300g Stink Beans
  • 2 stalks of Lemongrass (pounded)
  • 1 teaspoon Adabi Asam Jawa Xtra
  • 2 tablespoons Adabi Chilli Paste
  • 1 teaspoon Adabi Serbuk Kunyit
  • 1 teaspoon Adabi Salt
  • 1 Onion
  • 10 Red Shallots (grinded)
  • 2 cloves of Garlic
  • 3 cubes of Belacan (grilled)
  • 7 tablespoons of Cooking Oil
  • 2 tablespoons of Sugar
  • 100ml Water
  • Adabi Flavour Enhancer MSG

Adabi Prawn Petai Sambal

Cooking Instructions

  • Heat up the wok with cooking oil.
  • Sauté the red shallots and garlic for 2 – 3 minutes until fragrant.
  • Put in lemongrass, Adabi Turmeric Powder, Adabi Cili Paste and grilled belacan.
  • Mix in Adabi Asam Jawa Xtra.
  • Stir fry on low heat for 5 minutes.
  • Next, add Adabi Flavour Enhancer MSG, Adabi Salt and sugar to taste. Stir and mix well.
  • Pour water and add onions and fresh prawns into the wok. Keep stirring on medium heat for 5 minutes until the gravy thickens.
  • Garnish with fried shallots and ready to be served.

Product Used:

Chili Paste

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