Prawn Sambal with Petai

We love our sambal in this household! We make all types of sambal - with anchovies, chicken, prawns and fish. Here's a delicious recipe for prawn sambal petai, a popular Malaysian dish that combines the unique flavor of petai (stink beans) with spicy sambal and prawns.

Ingredients:

300g prawns, peeled and deveined
100g petai (stink beans), halved
3 tablespoons cooking oil
1 onion, finely sliced
1 tomato, diced
2 pandan leaves
2 tablespoons tamarind juice (soak tamarind pulp in water and extract the juice)
1 teaspoon sugar
Salt to taste

For the Sambal Paste:

10 dried chilies, soaked in hot water and deseeded
5 fresh red chilies
3 shallots
3 cloves garlic
1 piece belacan (shrimp paste), toasted (optional)

Instructions:

1. Blend the dried chilies, fresh chilies, shallots, garlic, and toasted belacan into a smooth paste. You can add a little water to help with the blending.

2. Heat the oil in a wok or large pan over medium heat. Add the sliced onion and sauté until it becomes soft and translucent.

3. Add the sambal paste and cook, stirring continuously, for about 5-7 minutes or until the oil separates from the paste and it becomes fragrant.

4. Add the diced tomato & pandan leaves to the sambal and cook until the tomato softens and blends into the sambal.

5. Stir in the tamarind juice, sugar, and salt to taste. Continue to cook for another 2-3 minutes.

6. Add the prawns to the wok and stir well to coat them with the sambal. Cook until the prawns turn pink and are cooked through, about 3-4 minutes.

7. Add the petai beans and stir-fry for another 2-3 minutes until they are tender but still crunchy.

8. Taste and adjust the seasoning with more salt or sugar if needed.

9. Serve hot with steamed rice!!

Comments

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