Prawn and Stink Bean Sambal

Sambal Udang Petai

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


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


  • 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.