Sambal Udang Petai ( Sambal Prawns with Stink beans) 香辣臭豆虾



Petai (stink bean) is one of my favourite bean, especially cooked with sambal prawn, super yummy! And this bean has very good health benefits, read here to understand more.
Usually I like to cook Petai with sweet sambal tumis , it is very quick to use this sweet sambal tumis to cook a plate of yummy Sambal Udang Petai. But sometime when I run out of sweet sambal tumis and have yet to cook a new batch. I will cook from the scratch. I would like to share with you few tips to cook a nice and yummy Sambal Udang Petai here.

Petai ( Stink beans)

just use few blend ingredients instead of the full ingredients from sweet sambal tumis.
This time I use the belacan (shrimp paste) that my mom gave it to me as her friend homemade this belacan, so it is very safe and clean belacan.


My tips for a nice Sambal Udang Petai

1. A quick deep fry fresh prawn in hot oil (oil must be very hot)- to have crunchy prawn texture

2. Blanch Petai in hot boiling water- to slightly remove the strong taste from the beans

3. My secret seasoning- add fish sauce !!
4. My not so secret ingredient- add fried ikan bilis

There might be more steps in preparing this dish than the usual petai dish, but these steps are essential for a plate of yummy Sambal Udang Petai.

Sambal Udang Petai ( Sambal Prawns with Stink beans) 香辣臭豆虾

(recipe source: by Sonia aka Nasi Lemak Lover)

Ingredients

400g medium-sized prawns, shelled
180g petai (bitter beans or stink beans), peeled and halved
50g ikan bilis (dried anchovies)

Blend ingredients

25 dried chilies, cut, soaked in hot water to soften and drain
8 shallots
5 garlics
1” ginger
1tsp belacan (shrimp paste)

1 onion, sliced
20g tamarind pulp+1/2cup water, mix with water, strain
1/2cup of cooking oil, can be reduce to your preference

1tbsp sugar

1/2tbsp fish sauce
Salt to taste

Method

1. Blanch Petai in hot boiling water for less than a minute, set aside
2. Deep fry prawns in hot oil over high heat for less than a minute, set aside.
3. Deep fry ikan bilis till golden brown and crispy, set aside.
4. Heat cooking oil in a wok, add blended chili paste and stir-fry till fragrant and oil begins to appear on the surface, take about 10-15mins.
5. Add in onion slices, cook for a while. Followed by Petai, prawns and fried ikan bilis. Then pour in tamarind juice and cook for 1-2mins.
6. Season with sugar, fish sauce and salt.
7. Dish out to serve with Nasi Lemak, or white steamed rice.

 

We enjoyed this yummy Sambal Udang Petai with Nasi No Lemak ( I omitted coconut milk this time from this old nasi lemak recipe here )..and also fried some tofu this time (soak tofu in salt water before deep fry).