How to Make Appetizing Sambal prawn petai

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Sambal prawn petai. 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 Grind all the ingredients for sambal paste in a food processor. Dish and serve once prawns are cooked Blend the sambal belachan ingredients to a smooth consistency. Heat the oil in a hot pan and fry the prawns until half cooked. You can cook Sambal prawn petai using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sambal prawn petai

  1. It's to taste of prawns.
  2. Prepare to taste of petai (bitter bean).
  3. You need to taste of sambal (Indonesian chili paste).
  4. You need to taste of minced tomato.
  5. Prepare 1 tsp of salt.
  6. You need 1 tsp of sugar.
  7. Prepare 1 drop of sweet sauce.
  8. You need to taste of potato.
  9. You need to taste of garlic.

Add the tamarind water, salt, and sugar; cook until the prawns are cooked through. Garnish with sliced red chili, fried garlic, and shallots. The sambal petai with prawn was superb!! My whole family enjoyed it so much especially it brings us back to our old time granny sambal taste.

Sambal prawn petai instructions

  1. Pan fry garlic. Add petai. Fry till fragrant..
  2. Add sambal. Add tomato. Salt and sugar. Add water..
  3. Put in prawns. Add ONE TINY DROP of sweet sauce.
  4. Dice potatoes. Air-fry potato. Add into the frying pan and mix..

A real taste of "home cooked food". This is not the usual typical sambal but this texture is great to go with bread/mantau too, not just rice. 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.

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