ingredients:
- 3 garlic cloves
- 10 shallots
- 2 candlenut
- 75 gr chilies
- 1/4 cup cooking oil, more for stir-frying sataw beans
- 2 tomatoes, chopped coarsely
- 2 cups water
- 2 tbsp coconut milk (optional)
- 2 tbsp sweet soy sauce, Indonesian brand is preferred
- 1/2 tsp salt
- 10 g Thai bird's eye chilies
- 100 g sataw beans (or stinky beans or petai)
- 250 g prawns
directions:
- Grind garlic, shallots, candlenuts and chilies in a mortar to coarse paste. Set aside for later use.
- Heat some oil in a wok and stir-fry sataw beans quickly, about 1 minute.
- Heat the rest of the cooking oil in the same wok over high heat. Add the chili paste and sugar. Cook for 2 minutes till the paste turn slightly darker.
- Toss in the tomatoes, stir-fry quickly for 30 seconds.
- Add water and coconut milk. Cook over medium heat for 2-3 minutes.
- Season with salt and sweet soy sauce. Simmer for 5 minutes till the liquid slightly thickens.
- Toss in chilies and sataw beans. Cook for 3 more minutes before adding the prawns. The prawns will cook less than one minute.
- Remove from heat and serve with steamed rice.
