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Ingredients: • 1 lb (500 g) fresh medium shrimp • 4 to 5 pods stinkbeans (petai) (optional) • 2 tablespoons oil • 2 cups (500 mL) thin coconut milk • 2 medium potatoes, peeled, halved and sliced • 1 carrot, peeled and sliced • 2 red finger-length chilies, deseeded and sliced (optional) • 2 tablespoons tamarind juice • 1 tablespoon sugar (optional) • 1 teaspoon salt • Crispy Fried Shallots, to garnish Spice Paste: • 3 to 4 red finger-length chilies, deseeded • 5 shallots, peeled • 3 cloves garlic, peeled • ½ teaspoon dried shrimp paste (trasi), dry-roasted Preparations: • Prepare the Crispy Fried Shallots • Peel and devein the shrimp. Open the stinkbean pods and reserve the beans, about 35 of them .Discard the pods • To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. • Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the stinkbeans (if using) and coconut milk and bring to a boil, stirring gently. Add the sliced potato, carrot, chilie (if using) and tamarind juice, and mix well. Bring the ingredients to a boil again and simmer uncovered until the vegetables are cooked and the sauce has thickened, 3 to 5 minutes. Add the shrimp and simmer for 2 to 3 minutes until the shrimp turn pink. Season with the sugar (if using) and salt, and remove from the heat • Transfer to a serving platter, garnish with Crispy Fried Shallots and serve hot with steamed rice
Periplus
