Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sambal udang petai (spicy chili gravy with prawn and stink bean). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Petai (or stink bean) is one of the weirdest and stinkiest bean around, not for the faint hearted for sure. Add prawns and stir till three-quarters cooked. Then add in the petai and cook for about two minutes.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Make ready 2 Handfuls dried chili (soaked and blend till it became paste)
- Take 1 Whole onion (blend with the soaked dried chili)
- Prepare 3 shallots (sliced thinly)
- Make ready 2 cloves garlic (sliced thinly)
- Prepare 3-4 tbsp tamarind juice
- Take 4 tbsp sugar (depends on the spiciness of your dried chili)
- Make ready to taste Salt
- Take 10 cloves Stink bean
- Prepare Prawn (can be substituted with the seafood that you like)
- Get 5 tbsp cooking oil
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. Sambal udang is a delicious Nyonya dish. Chilli paste is fried in oil till fragrant, then prawns are cooked in the aromatic paste.
Steps to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Pour the oil into the wok let it be hot enough to fry our shallots and garlic
- Throw in the garlic and shallots into the oil and fry them until golden brown
- Add in the chili paste and stir
- 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.
- After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while.
- Next, add the stink bean. And let it cooked for about 10 mins
- Add salt to taste
- Add in the prawn and let them cooked for 7-10 mins and you’re done!
- This is the final look! Yum!
Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo). Did you know that petai or stink beans can give you an instant energy boost? Along with being tasty these smelly green pods also have a range of health benefits.
So that’s going to wrap this up for this exceptional food sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
