Sambal Udang

Ingredients:
300g medium-sized prawns, shelled
200g petai seeds, skinned
3-4 tbsp oil

Ground (combined):
5 dried chillies, soaked
2 fresh red chillies, seeded
4 shallots
2 cloves garlic
2 candlenuts
1/4 tsp belacan granules
2 big limes, squeezed for juice

Seasoning:
1/2 tbsp sugar or to taste
1/2 tsp salt or to taste
1/4 tsp chicken stock granules

Method:
1)Heat oil in a wok, saute ground ingredients and belacan until aromatic.
2)Put in prawns and cook for three to four minutes.
3)Add lime juice and seasoning. Stir well to mix.
4)Add petai seeds and stir-fry well. Dish out and serve with nasi lemak.