Belado prawns is a Indonesian prawn starter, usually made with fresh prawns and a bean called "Petai".
This bean is also called smelly beans since its really very smelly.
This bean is available in most super markets as fresh/canned, and also in Russel market in Bangalore, but since we do not like the smell I have not used it here.
Easy to make and yummy... Try making it...Am sure you will love it...
Serves 3
Ingredients:
Prawns - 500 gms, shelled and deveined
Onions - 3 - chopped
Tomato - 1 - chopped
Red chillies - 10 to 15- long or small chillies
Juice of 1 lime
Salt - 2 tbsp
Sugar - 2 tbsp
Vegetable oil - 2 tbsp
Petai or ‘smelly beans’ - 1 handful - optional
Method:
Deep fry the prawns , remove from oil and drain on paper towel.
In a blender or mixer, blend the tomato and the onions along with the red chillies to a coarse paste.
Heat a wok/heavy bottomed pan over medium heat, add vegetable oil, and stir-fry the paste, add sugar and salt.
Now turn the heat to low and fry for 10-15 minutes, until the chilli becomes fragrant, mixture thickens a little and the colour has changed to deep red.
Add lime juice to taste.
Petai can be added at this stage if desired.
Now add the fried prawns and stir fry the prawns (and petai if using).
Serve hot.
Prawns - 500 gms, shelled and deveined
Onions - 3 - chopped
Tomato - 1 - chopped
Red chillies - 10 to 15- long or small chillies
Juice of 1 lime
Salt - 2 tbsp
Sugar - 2 tbsp
Vegetable oil - 2 tbsp
Petai or ‘smelly beans’ - 1 handful - optional
Method:
Deep fry the prawns , remove from oil and drain on paper towel.
In a blender or mixer, blend the tomato and the onions along with the red chillies to a coarse paste.
Heat a wok/heavy bottomed pan over medium heat, add vegetable oil, and stir-fry the paste, add sugar and salt.
Now turn the heat to low and fry for 10-15 minutes, until the chilli becomes fragrant, mixture thickens a little and the colour has changed to deep red.
Add lime juice to taste.
Petai can be added at this stage if desired.
Now add the fried prawns and stir fry the prawns (and petai if using).
Serve hot.
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