Prawn and Petai sambal with Khao Man -Coconut Rice

a easy and delicious main dish

Course Main Dish

Cuisine Brunei

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 469kcal

Author International Cuisine

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.
Enjoy!