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

Sambal udang petai (spicy chili gravy with prawn and stink bean). Petai (or stink bean) is one of the weirdest and stinkiest bean around, not for the faint hearted for sure. Be sure to brush your teeth afterwards if you still need to interact with other human beings. : D Always half all petai since worms (and big fat ones too) seems to love digging inside the beans and. Add prawns and stir till three-quarters cooked.

The petai should be just half cooked to taste good. Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan. You can have Sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you achieve that.

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. Prepare 1 of Whole onion (blend with the soaked dried chili).
3. You need 3 of shallots (sliced thinly).
4. Prepare 2 cloves of garlic (sliced thinly).
5. It’s 3-4 tbsp of tamarind juice.
6. It’s 4 tbsp of sugar (depends on the spiciness of your dried chili).
7. It’s to taste of Salt.
8. It’s 10 cloves of Stink bean.
9. It’s of Prawn (can be substituted with the seafood that you like).
10. It’s 5 tbsp of 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 – Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime leaves. Sambal Goreng Udang is instantly the hot favorite of the Malayan.

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!.

They love it for the pungent flavors. 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). Sambal Udang (Prawn Sambal) – Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of.