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Malaysian Recipe : Prawn and Petai Lemak

Serves 4 to 6


  • 1 kg medium-sized prawns, shell and devein
  • 1 cup petai
  • 200g carrot, cubed
  • 200g bamboo shoots, cubed
  • 1 cup button mushrooms
  • 10 pcs kesum leaves
  • 4 pcs limau purut leaves
  • 2 cups coconut milk, from 1 coconut
  • 1.2 cup cooking oil
  • Salt to taste

Ground to a paste:

  • 200g shallots
  • 15 dried chilies
  • 10-12 pcs red chilies
  • 5 pcs candlenuts (buah keras)
  • 3 stalks lemon grass
  • 50g galangal
  • 30g turmeric root


  1. Heat oil in a wok and fry the ground ingredients. When it is fragrant ad the kesum and limau purut leaves. Stir quickly.
  2. Add coconut milk and bring to the boil. Then, add the carrots, bamboo shoots and button mushrooms. Cook for 15 minutes.
  3. Add the prawns and petai. Add salt to taste. Bring to the boil. Dish and serve with white rice.

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Last Modified: 11/27/11.