In this spicy dish, the slightly bitter flavor of the petai perfectly reinforces the pronounced taste of the prawns. If you can't find petai, potatoes will be enough to make these shrimp tasty.
Difficulty:[usr 3]
Shell the prawns and clean them. Open the pods and remove the tamarind beans.
To prepare the spicy paste, put all the ingredients in the blender except for the oil. Heat it and fry the dough until it gives off a strong smell.
Add the prawns and sauté until they change color. Add the beans, the coconut milk and bring to a boil, while stirring. Add the potatoes, tamarind juice and cook until the sauce thickens. Season with salt and pepper.
Chef Hubert's culinary ideas
