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Sambal Petai Prawns

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Sambal Petai Prawns

By Chef Malcolm Lee

Did you know that Petai has 4 times more protein, 5 times more vitamin A and iron than an apple? And if you are a lover of spice, you will definitely love our Sambal Petai with Prawns.

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4 servings


INGREDIENTS       

SAMBAL BELACHAN    

  • 6 Red chili
  • 6 Chili padi
  • 20g Belachan, toasted
  • 1 Shallots
  • 1 clove Garlic

 

  • 250g Prawns, large, shelled, head and tail intact
  • 50g Tamarind pulp
  • 125ml Water
  • 100g Petai beans
  • 1tbsp Sugar
  • 1 tsp Salt
  • 1 Red chili, sliced
  • 2 cloves Garlic, sliced and fried
  • 2 Shallots, sliced and fried

DIRECTIONS:

  1. Prepare the tamarind water by mixing the tamarind pulp with water and strain.
  2. Blend the sambal belachan ingredients to a smooth consistency.
  3. Heat the oil in a hot pan and fry the prawns until half cooked. Add the sambal belachan and petai beans; and stir fry for 1 minute. Add the tamarind water, salt, and sugar; cook until the prawns are cooked through.
  4. Garnish with sliced red chili, fried garlic, and shallots.
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