Prawn and Stink Bean Sambal

Name: Prawn and Stink Bean Sambal (Sambal Udang Petai)
Cuisine: Malaysian
Ingredients: Tamarind juice 50 ml (1¾ fl oz), made from 1 Tbsp tamarind pulp mixed with 2 Tbsp water and strained; Prawns (shrimps) 500 g (1 lb 1½ oz), cleaned and shelled leaving tails intact; Shallots 10, peeled; Stink beans 40, peeled; Sugar 6 Tbsp; Dried chillies 30, soaked, seeded and drained; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Cooking oil 85 ml (2½ fl oz / ⅓ cup); Salt to taste

Sambal Udang Petai

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 85 ml (2½ fl oz / ⅓ cup)
Tamarind juice

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and stir-fry the spice paste until fragrant and the oil surfaces.
Add tamarind juice, stink beans and prawns. Stir-fry for 2 minutes, then season with salt and sugar. Serve immediately.