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Shrimp, remove the head and wash thoroughly - 500 grams
Petai, peeled - 3 boards
Coconut milk - 400 ml
Bay leaf - 2 pieces
Citrus leaves - 3 pieces
Galangal, bruised - 1 knuckle
Lemongrass, bruised - 1 stick
Oil, for frying - 3 tbsp
Ground spices:
Shallots - 6 pieces
Garlic - 3 cloves
Candlenut, roasted - 3 pieces
Large red chilies, seeds removed - 12 pieces
Terasi - 1/2 tsp
Salt - 1 tsp
Sugar - 1/2 tsp
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Heat the pan. Saute ground spices with bay leaves, lime leaves, galangal, and lemongrass until fragrant.
Enter the map. Stir and cook until the petai is wilted and fragrant.
Add shrimp. Stir and cook until the prawns change color.
Pour a little coconut milk so it doesn't burn. Stir.
Pour in all the remaining coconut milk. Stir and cook until the coconut milk thickens. Correction taste. Lift.
Ready to be served.
In order for the fried chili sauce to have a beautiful dark red color, first boil the red chili and then grind it and fry it until the water content runs out.
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