Brunei prawns is a wonderful dish, fresh with excellent flavor, served over coconut rice.
It is quick and easy to make the tamarind paste adds a great sour flavor while the sugar and sesame oil adds a lovely sweetness.
Petai is a green bean that is rather large. The pods are removed and just the seed is used. I could not obtain these special beans and just used regular fresh green beans cut diagonally, it was superb!
Prawn and Petai sambal with Khao Man -Coconut Rice
- 1 lb. Prawns shelled and de-veined, season with 1 tablespoon sugar
- 1/2 lb green beans sliced
- 1 small white onion chopped
- 1 Tablespoon tamarind paste mixed with 3 tablespoons water
- 1/2 teaspoon salt
- 4 Tablespoons cooking oil
- For the Sauce
- 2 teaspoons cooking wine
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 Thai chilies cut in half
- For the coconut rice:
- 1 cup basmati or similar rice if making the Mangoes with sticky rice dessert double it
- 1 cup water
- 1 cup coconut cream
- Salt to taste
- For the rice
- Rinse the rice and let soak in water for a couple hours; then rinse thoroughly
- Put all ingredients in a pan, bring to boil then cover and simmer for about 10 minutes or until all the liquid is absorbed and the rice is tender.
- For the main dish:
- Mix together the sauce ingredients and set aside
- In a wok or frying pan heat up the cooking oil and add the chopped onions
- Cook until translucent
- Add in the sauce ingredients you set aside until fragrant, stir in the Assam/tamarind juice.
- Add in the prawns and cook until pink, just takes a minute or two
- Add in the green beans- petai and stir fry until bright green
- Season with salt to taste
- Serve over coconut rice.