Sambal Udang Petai

Serves 1
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Directions

  1. 1Blend the large onion finely and then sauté it in hot oil.
  2. 2Blend the large onion finely and then sauté it in hot oil.
  3. 3Blend the large onion finely and then sauté it in hot oil.
  4. 4When fragrant, add the bruised lemongrass and three heaping tablespoons of chilli paste.
  5. 5When fragrant, add the bruised lemongrass and three heaping tablespoons of chilli paste.
  6. 6When fragrant, add the bruised lemongrass and three heaping tablespoons of chilli paste.
  7. 7Sauté until the oil separates. If it starts to burn, add a little water and continue to sauté until the color is beautiful.
  8. 8Sauté until the oil separates. If it starts to burn, add a little water and continue to sauté until the color is beautiful.
  9. 9Sauté until the oil separates. If it starts to burn, add a little water and continue to sauté until the color is beautiful.
  10. 10Add the tamarind slices (or tamarind juice if tamarind slices are not available).
  11. 11Add the tamarind slices (or tamarind juice if tamarind slices are not available).
  12. 12Add the tamarind slices (or tamarind juice if tamarind slices are not available).
  13. 13Season with seasoning powder, salt, and optional sugar to taste.
  14. 14Season with seasoning powder, salt, and optional sugar to taste.
  15. 15Season with seasoning powder, salt, and optional sugar to taste.
  16. 16Add the sliced large onion and sauté until the onion softens.
  17. 17Add the sliced large onion and sauté until the onion softens.
  18. 18Add the sliced large onion and sauté until the onion softens.
  19. 19Remove the lemongrass for easier plating later.
  20. 20Remove the lemongrass for easier plating later.
  21. 21Remove the lemongrass for easier plating later.
  22. 22Add the prawns.
  23. 23Add the prawns.
  24. 24Add the prawns.
  25. 25Add the stinky beans to enhance the flavor.
  26. 26Add the stinky beans to enhance the flavor.
  27. 27Add the stinky beans to enhance the flavor.
  28. 28Once the prawns are cooked and just moist, the sambal udang petai is ready.
  29. 29Once the prawns are cooked and just moist, the sambal udang petai is ready.
  30. 30Once the prawns are cooked and just moist, the sambal udang petai is ready.

Ingredients

  • medium-sized prawns, peeled and cleaned, remove the vein
  • medium-sized prawns, peeled and cleaned, remove the vein
  • medium-sized prawns, peeled and cleaned, remove the vein
  • large onion, blended finely
  • large onion, blended finely
  • large onion, blended finely
  • lemongrass, bruised
  • lemongrass, bruised
  • lemongrass, bruised
  • 3 tablespoons chilli paste, heaping
  • 3 tablespoons chilli paste, heaping
  • 3 tablespoons chilli paste, heaping
  • cooking oil
  • cooking oil
  • cooking oil
  • water
  • water
  • water
  • tamarind slices
  • tamarind slices
  • tamarind slices
  • tamarind juice
  • tamarind juice
  • tamarind juice
  • seasoning powder
  • seasoning powder
  • seasoning powder
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • sliced large onion
  • sliced large onion
  • sliced large onion
  • stinky beans
  • stinky beans
  • stinky beans

Tips

  • This is one of the easiest, most basic, and simplest versions of sambal udang.
Sambal Udang Petai | Clip Recipe