Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sambal udang petai (spicy chili gravy with prawn and stink bean). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Take 2 Handfuls dried chili (soaked and blend till it became paste)
- Get 1 Whole onion (blend with the soaked dried chili)
- Prepare 3 shallots (sliced thinly)
- Prepare 2 cloves garlic (sliced thinly)
- Take 3-4 tbsp tamarind juice
- Get 4 tbsp sugar (depends on the spiciness of your dried chili)
- Make ready to taste Salt
- Prepare 10 cloves Stink bean
- Prepare Prawn (can be substituted with the seafood that you like)
- Take 5 tbsp cooking oil
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. They love it for the pungent flavors. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe.
Instructions to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Pour the oil into the wok let it be hot enough to fry our shallots and garlic
- Throw in the garlic and shallots into the oil and fry them until golden brown
- Add in the chili paste and stir
- 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.
- After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while.
- Next, add the stink bean. And let it cooked for about 10 mins
- Add salt to taste
- Add in the prawn and let them cooked for 7-10 mins and you’re done!
- 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. Did you know that petai or stink beans can give you an instant energy boost?
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