Sambal Prawn with Bitter Beans (Sambal Udang Petai) - Syarizan Adzlinda Mohd Zin, MALAYSIA
INGREDIENTS
- Cooking Time: 10 Minutes
- Servings: 2
- Preparation Time: 30 Minutes
- - 0.3 cup / 2⅗ fl oz vegetable oil
- - 0.2 cup / 1½ fl oz tamarind juice (assam juice) - mix tamarind pulp with hot water,strain
- - 1 tablespoon palm sugar (gula melaka)
- - 40 bitter beans or stink beans (petai), peeled
- - 1 kg of medium-sized prawns, shelled
- - 6 tablespoons / 3 fl oz sugar
- - Salt to taste
- Paste (to be finely ground):
- - 10 shallots, peeled (red onions)
- - 30 dried chillies, soaked in hot water to soften and drain
- - 1 tablespoon / ½ fl oz roasted shrimp paste (belacan)
- - 1 cup water
DIRECTIONS
- 1. Heat cooking oil in a wok, add paste and stir-fry till fragrant and oil begins to appear on the surface.
- 2. Add in bitter beans and fresh prawns. Then pour in tamarind juice and palm sugar.
- 3. Cook for several minutes, add salt to taste and water to prevent burning.
- 4. Dish onto a serving plate when prawns are cooked. Best served with fragrant rice.