fried shrimp/prawns with green pepper and petai beans
600 gr udang jerbung / banana shrimp / prawns or tiger prawns
6 cloves of garlic
400 gr green cabai keriting (curly cayennepepper)
4 tbsp taoco
3 cm lengkuas / galangal
3 cm jahe
1 serai / sereh / lemongrass
4 salam leaf
1 tsp salt
1 tsp palmsugar
25 petai / peteh beans
100 ml of water
5 tbsp oil
Clean the shrimp/prawns. Cut the shallots, the garlic and the keriting into thin slices and rings. Cut the tomato into cubes and halve the petai beans.
Heat the oil in a pan and fry the shallots and garlic for 5 minutes. Then add the keriting, the tomato, the taoco, the laos/galangal, the jahe, the serai and the salam and mix everything well.
Then add the shrimp/prawns and fry until they change colour. Then add the salt, the palmsugar, the petai beans and the water and fry until done. Serve.