Sambal Udang Petai
Serves 1
Directions
- 1Blend the large onion finely and then sauté it in hot oil.
- 2When fragrant, add the bruised lemongrass and three heaping tablespoons of chilli paste.
- 3Sauté until the oil separates. If it starts to burn, add a little water and continue to sauté until the color is beautiful.
- 4Add the tamarind slices (or tamarind juice if tamarind slices are not available).
- 5Season with seasoning powder, salt, and optional sugar to taste.
- 6Add the sliced large onion and sauté until the onion softens.
- 7Remove the lemongrass for easier plating later.
- 8Add the prawns.
- 9Add the stinky beans to enhance the flavor.
- 10Once the prawns are cooked and just moist, the sambal udang petai is ready.
Ingredients
- medium-sized prawns, peeled and cleaned, remove the vein
- large onion, blended finely
- lemongrass, bruised
- 3 tablespoons chilli paste, heaping
- cooking oil
- water
- tamarind slices
- tamarind juice
- seasoning powder
- salt
- sugar
- sliced large onion
- stinky beans
Tips
- This is one of the easiest, most basic, and simplest versions of sambal udang.
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