Recipe: Appetizing Sambal udang petai (spicy chili gravy with prawn and stink bean)

Sambal udang petai (spicy chili gravy with prawn and stink bean). Some people love petai beans which are simply known as petai or pete, in Indonesia, but some really dislike it because of its odious smell. Now, I don't really go for recipes. This one is the lazy version but tasted fabulous.

Resepi sambal udang petai yang simple dan sangat mudah disediakan. Add prawns and stir till three-quarters cooked. Then add in the petai and cook for about two minutes. You can cook Sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sambal udang petai (spicy chili gravy with prawn and stink bean)

1. You need 2 Handfuls of dried chili (soaked and blend till it became paste).
2. You need 1 of Whole onion (blend with the soaked dried chili).
3. Prepare 3 of shallots (sliced thinly).
4. Prepare 2 cloves of garlic (sliced thinly).
5. Prepare 3-4 tbsp of tamarind juice.
6. You need 4 tbsp of sugar (depends on the spiciness of your dried chili).
7. It's to taste of Salt.
8. Prepare 10 cloves of Stink bean.
9. You need of Prawn (can be substituted with the seafood that you like).
10. It's 5 tbsp of cooking oil.

Add sugar and salt to taste. The petai should be just half cooked to taste good. Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal.

Sambal udang petai (spicy chili gravy with prawn and stink bean) instructions

1. Pour the oil into the wok let it be hot enough to fry our shallots and garlic.
2. Throw in the garlic and shallots into the oil and fry them until golden brown.
3. Add in the chili paste and stir.
4. After the chili paste is cooked, add in the sugar and stir. To know whether the chili paste is cooked, you can see the oil covering the chili..
5. After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while..
6. Next, add the stink bean. And let it cooked for about 10 mins.
7. Add salt to taste.
8. Add in the prawn and let them cooked for 7-10 mins and you’re done!.
9. This is the final look! Yum!.

A little goes a long way because the sauce (and not the shrimps) is actually the star of the dish. Recipe by Nanyang Express 南洋小厨Course: MainCuisine: Chinese. Add in homemade sambal belacan, asam paste, water and fry evenly until it boils. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish.