SHE HAS CRAVINGS

SAMBAL PRAWN WITH PETAI

Nothing quite like a Sambal Prawn with Petai to kick off the first Iftar the year with a bang (quite literally – scent wise). Petai, or more commonly known as “stinky beans” in other parts of the world, is such a hot commodity in Malaysia.

This unique bean is an acquired taste for sure, with its strong odour/taste which lingers for 1-2 days after consumption but when added to sambal dishes – wow. It’s tough to not be intrigued, even for the sceptics. I learnt this recipe from my Mom and I’m so glad she raised me to love Petai.

INGREDIENTS

  • 500g Prawns (cleaned but with shell kept on)
  • 150g Fresh Petai (rinsed and each bean cut in half)
  • 1/2 cup of tamarind water (tamarind paste diluted in water)
  • 1 Large Onion (sliced in rounds)
  • Salt and sugar to taste

Sambal Paste (To Blend)

  • 2 Large Onions
  • 2 handfuls Dried chili (soaked in hot water for 10 mins to soften)
  • 2 Handfuls Dried shrimps (soaked in hot water for 10 mins to soften)
  • 4-5 cloves of garlic
  • 1 & 1/2 cups of water

HOW TO MAKE IT

  1. Using a blender, blend all the items under ‘Sambal Paste’ until smooth.
  2. In a pan, heat 2-3 cups of oil on medium heat and pour in your sambal paste. Fry until the sambal emulsifies, is darker in colour and the oil is floating above the sambal.
  3. Pour in tamarind water and stir your sambal until it has slightly dried. Season with salt and plenty of sugar (I like my sambal slightly on the sweeter side).
  4. Toss in your prawns, petai and sliced rounded onions. Mix well until prawns are cooked, petai is bright green, and onions are slightly softened.
  5. Serve hot with a side of rice.

TIPS:

  • I was taught to slice each petai bean in half as some creepy crawlies like to nest inside each bean – the probability isn’t high but I do it just incase. You can skip this if you prefer consuming your petai beans whole.
  • I like to keep my prawns with shells on to retain the sweet, prawny flavour in my sambal. But if you prefer them de-shelled, that is fine too.
  • If your spice tolerance is low, you can de-seed your dried chilis before soaking them in hot water.
  • If you can’t find dried shrimps, using a tablespoon of shrimp paste (belacan) is a good alternative.
  • If you can’t find tamarind paste, use 2-3 pieces of tamarind slices.

Watch the video HERE.