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

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Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I have loved my entire life. They’re fine and they look fantastic.

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. Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted.

To get started with this recipe, we have to first prepare a few components. You can cook sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients needed to serve Sambal udang petai (spicy chili gravy with prawn and stink bean):

  1. 2 Handfuls dried chili (soaked and blend till it became paste)
  2. 1 Whole onion (blend with the soaked dried chili)
  3. 3 shallots (sliced thinly)
  4. 2 cloves garlic (sliced thinly)
  5. 3-4 tbsp tamarind juice
  6. 4 tbsp sugar (depends on the spiciness of your dried chili)
  7. to taste Salt
  8. 10 cloves Stink bean
  9. Prawn (can be substituted with the seafood that you like)
  10. 5 tbsp cooking oil

The petai should be just half cooked to taste good. I haven't had them literally in years. I bought two packs of petai, a bag of bird's eye chili and The very next day after arriving home from our trip, I got down to the business of whipping up a mean Sambal Udang and Petai dish. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe.

Instructions to serve Sambal udang petai (spicy chili gravy with prawn and stink bean):

  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!

I do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo). 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.

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