Prawns with Tempeh and Petai

Ingredient Quantity Notes
Tempeh 2 blocks Cut into small cubes
Large prawns 10 pcs Peeled and deveined
Bitter beans 10 pcs Split in half if large
Taucu 2 tbsp
Tomato 1 pc Diced
Sugar 1 tsp
Ground black pepper To taste
Sweet soy sauce 2 tbsp
Water 100 g
Oil 30 g Add more for deep drying
Bird's eye chilies 15 pcs
Red chilies 2 pcs Halved
Shallots 2 pcs Halved
Garlic 5 cloves
Ginger 1 inch
Galangal 1 inch
Lime leaves 5 pcs Deveined
Lemongrass 1 stalk White part only, crushed
Spring onion 1 stalk Cut into 1" length

 

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