Indonsia Foods - Sambal Petai Udang

3 petai advice peeled, wholeGarnelen 300g peeled, leaving tails5 pieces red onion, sliced2 bay leaves LBR2 cm galangal, bruised1 stalk lemongrass, crushed1 tablespoon granulated sugar1 teaspoon salt50 ml waterCooking oil frySpices:10 red chili peppers, cored2 garlic cloves3 cm turmeric2pcs hazelnuts
Heat oil, fry the onion until soft is giving the spices, bay leaves, galangal and lemongrass and stir well.Enter prawns, petai, sugar, salt and cook until water is absorbed and to the boil, remove from heat.