SPICY KING PRAWNS (Udang Balado)

Preparation Time : 15 minutes
Cooking time : 15 minutes
Serves 4

Ingredients :
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
750g fresh large prawns, peeled with tail intact and deveined
oil for deep frying
20 petai beans, halved lengthwise

Seasoning
10 red chillies, sliced
Shallots
1 medium tomato deseeded
1 to 2 teaspoon sugar (optional)
1 teaspoon salt

1. To make the seasoning, pulse all the ingredients in a mortar or blender several times to chop finely, but not to turn in paste. Transfer to a bowl and set aside
2. Rub the lime juice and salt onto the prawns. Set aside for 15 min, then drain the prawns and pat dry with a towels
3. Heat the oil in a wok over high heat until very hot. Deep fry the prawns, a handful at the time, until just cooked, about 1 min each. Remove and drain on paper towels
4. 4- Heat 3 tablespoon of the oil in a wok or skillet over medium heat. Stir fry the Petai beans with seasoning until fragrant and cooked, 4 to 5 min. Add the deep-fried prawns and mix until well blended, taking care not to over-cooked the prawns. Remove and serve immediately