Sambal Prawn with Bitter Beans (Sambal Udang Petai)
A favourite dish among locals, this sweet and spicy shrimp prawn dish teams up with the bitter umami taste of the stink bean to make for a delicious main course to your next meal.
Serves
2
Cooking Time
30 mins
Cuisine
Malaysian
Ingredients
- 1/3 cup vegetable oil
- 1/5 cup tamarind juice (To make: Mix tamarind pulp with hot water, then strain.)
- 1 tbps. palm sugar
- 40 bitter beans or stink beans, peeled
- 1 kg of medium-sized prawns, shelled
- 6 tbps. sugar
- Salt to taste
For Paste:
Finely grind the following:
- 10 shallots, peeled
- 30 dried chilies (soaked first in hot water to soften and then drained)
- 1 tbps. roasted shrimp paste (belacan)
- 1 cup water
Instructions
- Heat cooking oil in a wok, add paste and stir fry till fragrant and oil begins to appear on the surface.
- Add in bitter beans and fresh prawns. Then pour in tamarind juice and palm sugar.
- Cook for several minutes, add salt to taste and a little water to prevent burning.
- Dish onto a serving plate when prawns are cooked.
- Best served with fragrant rice.
