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Recipe

Sambal petai udang

Sambal petai udang | Viewed 13313 times

Malay Cuisine



Ingredients

1 rice bowl petai shelled from four or five petai pods, and peeled

4 tbsps oil

10 shallots, ground with one stalk lemon grass

2 tbsps dried chilli paste

5 cili padi, sliced (optional)

2 tbsps dried prawns, pounded

1 tbsp tamarind paste mixed with

300ml water

100g fresh prawns, shelled

100g fresh squid, cut into rings (optional)

1/2 tsp sugar

Salt to taste

[Measurement Equivalents]

Method

1. Heat oil in wok and fry ground shallots and lemon grass till fragrant. Add chilli paste and cili padi and saute for a minute.



2. Add dried prawns and fry till aromatic. Add tamarind juice and continue to stir till the desired consistency.



3. Add prawns and stir till three-quarters cooked.



4. Add petai and squid. Toss in the sambal for about two minutes. Add sugar and taste if salt is needed.



The petai should be just half cooked to taste good.

 
Sambal petai udang

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