Malay

Sambal Udang Petai

by Alexa P. on Fri, December 17, 2010

This is my grandmother’s recipe and it never fails to please everyone at the dinner table. Make a large batch because trust me, you’ll want leftovers!

Cooking by look and feel…

Serves 6 people

This dish will keep everyone coming back for more

If you don’t get the proportions just right it can alter the taste and texture.

Foodster's Verdict

Sambal Udang Petai

Difficulty

  • Preparation
    15minutes
  • Total
    35minutes
INGREDIENTS
    1kg Prawns (cleaned, shelled and deveined)
    5 garlic cloves, roughly chopped
    10 shallots, roughly chopped
    2 handfuls of dried chili
    3 stalks of lemongrass, pounded
    1/2 cup santan (preferably fresh)
    3 Tbs oil
    3 Tbs asam jawa, soaked
    1 inch belacan
    Handful of Petai
    Salt to taste
METHOD

Boil the dried chili in water for 10 minutes then rinse it with cold water and get rid of the seeds. This will ensure that the sambal is not too spicy. Blend the chili in a blender to make it into a paste and set aside.

In a large wok heat the oil and sauté the shallots, garlic, lemongrass and belacan till fragrant and brown. Add the blended chili paste and keep stirring. Wait till the oil rises and add a splash of the asam jawa. Stir, then add a splash of santan.

Turn the heat down and let it simmer and stir occasionally. Add the rest of the tamarind water and another splash of santan. Keep stirring and let the sauce thicken. Once the sauce is thick you can add the prawns just for a few minutes till they are cooked through.

Take out the prawns once they are cooked so you don't overcook them. You can now choose to add the petai and cook for another 10minutes adding more santan to taste.

Once the sambal is done you can add the prawns and serve with rice.

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