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

Recipe Courtesy of
Asian Food Network

Sambal Udang Petai

A classic malaysian dish, sambal petai has all the best textures combined in one dish packed with a punch of spice.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Steps: 1 steps
12 Ingredients

Difficulty: Easy
Steps: 1 steps
12 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Instructions

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.

Plate and Serve!

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Name: Sambal Udang Petai
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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