Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sambal prawn petai. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
My late grandmother loved sambal udang with petai (stinky beans), and I remember vividly the after smell of her eating petai. Personally, I am not a fan of petai. I like my sambal udang (prawn sambal) really simple, with plenty of shrimps and the right balance of spicy, sour, salty, and a tint of sweetness from the freshness of shrimps/prawns.
Sambal prawn petai is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Sambal prawn petai is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sambal prawn petai using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sambal prawn petai:
- Get to taste prawns
- Prepare to taste petai (bitter bean)
- Make ready to taste sambal (Indonesian chili paste)
- Prepare to taste minced tomato
- Prepare 1 tsp salt
- Make ready 1 tsp sugar
- Take 1 drop sweet sauce
- Get to taste potato
- Prepare to taste garlic
Add the tamarind water, salt, and sugar; cook until the prawns are cooked through. Garnish with sliced red chili, fried garlic, and shallots. Petai beans are delicious in a chili salsa (recipe: sambal peteh) too. The perfect combination of prawn and petai.
Steps to make Sambal prawn petai:
- Pan fry garlic. Add petai. Fry till fragrant.
- Add sambal. Add tomato. Salt and sugar. Add water.
- Put in prawns. Add ONE TINY DROP of sweet sauce
- Dice potatoes. Air-fry potato. Add into the frying pan and mix.
There's just something about the combination of sambal, prawn and petai that brings just about any meal to life. Plus, it's such a flexible dish that sambal udang petai, as it is commonly called in Malaysia, is easily served with nasi lemak or plain old rice, and finds itself comfortable in all sorts of cuisines including Malay, Chinese, Eurasian. The prawns and petai are crunchy and well coated with the dry sambal. The cooking method is also different from the earlier recipe. Petai (stink bean) is one of my favourite bean, especially cooked with sambal prawn, super yummy!
So that is going to wrap it up for this special food sambal prawn petai recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
