Ingredients

  • Serves 4 people
  • 80 ml vegetable oil

  • 50 ml tamarind juice (mix tamarind pulp with hot water & strain)

  • 1 tbsp palm sugar (gula melaka)

  • 40 bitter bean or stink bean (petai), peeled

  • ½ kg medium-sized prawns (shelled)

  • 6 tbsp sugar

  • salt (to taste)

     

  • chilli paste ingredients:

    10 shallots (peeled)

  • 30 dried chillies (soaked in hot water to soften & drain)

  • 1 tbsp roasted shrimp paste (belacan)

  • 1 cup water

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Recipe Courtesy of
Asian Food Network

Sambal Udang Petai

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A classic malaysian dish, sambal petai has all the best textures combined in one dish packed with a punch of spice.
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 1 steps
  • 12 Ingredients
  • Easy
  • 1 steps
  • 12 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. Fry petai

    • Heat cooking oil in a wok, add paste and stir-fry till fragrant and oil begins to float on the surface.
    • Add in bitter beans (Petai) and fresh prawns. Then pour in the tamarind juice and palm sugar. 
    • Cook for several minutes, add salt to taste and water to prevent burning.
    • Dish onto a serving plate when Prawns are cooked.

     



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    Ingredients
    • Serves 4 people
    • 80 ml vegetable oil

    • 50 ml tamarind juice (mix tamarind pulp with hot water & strain)

    • 1 tbsp palm sugar (gula melaka)

    • 40 bitter bean or stink bean (petai), peeled

    • ½ kg medium-sized prawns (shelled)

    • 6 tbsp sugar

    • salt (to taste)

       

    • chilli paste ingredients:

      10 shallots (peeled)

    • 30 dried chillies (soaked in hot water to soften & drain)

    • 1 tbsp roasted shrimp paste (belacan)

    • 1 cup water

    Nutrition
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