This vibrant spicy dish highlights the subtle bitterness of petai beans (from wild tamarind pods), perfectly complementing the fresh, bold flavor of prawns. No petai? Potatoes alone deliver exceptional taste, as prepared by experienced chefs.
Difficulty: Medium (3/5)
Shell and devein the prawns. Open the pods and extract the tamarind beans.
For the spicy paste, blend shallots, garlic, red peppers, and shrimp paste. Heat oil in a pan and fry the paste until aromatic and fragrant.
Add prawns and sauté until they turn pink. Stir in beans and coconut milk, bringing to a gentle boil. Add potato wedges and tamarind juice; simmer until the sauce thickens. Season with salt and pepper to taste.
Chef Hubert's Tip: Adjust spice levels for your preference—this dish shines with fresh ingredients.
