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

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Sambal udang petai (spicy chili gravy with prawn and stink bean). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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

You can have Sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you achieve it.

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

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

Petai (stink bean) is one of my favourite bean, especially cooked with sambal prawn, super yummy!And this bean has very good health benefits Petai ( Stink beans). just use few blend ingredients instead of the full ingredients from sweet sambal tumis.This time I use the belacan (shrimp paste).Recipe by Nanyang Express 南洋小厨Course: MainCuisine: Chinese.

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

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!.

Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted.It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal.A little goes a long way because the sauce (and not the shrimps) is actually the star of the dish.

Add in homemade sambal belacan, asam paste, water and fry evenly until it boils.Sambal udang is a delicious Nyonya dish.Chilli paste is fried in oil till fragrant, then prawns are cooked in the aromatic paste.Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of.Did you know that petai or stink beans can give you an instant energy boost?