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The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Use 2 Handfuls dried chili (soaked and blend till it became paste)
- You need 1 Whole onion (blend with the soaked dried chili)
- Prepare 3 shallots (sliced thinly)
- Provide 2 cloves garlic (sliced thinly)
- Provide 3-4 tbsp tamarind juice
- Get 4 tbsp sugar (depends on the spiciness of your dried chili)
- Prepare to taste Salt
- You need 10 cloves Stink bean
- Take Prawn (can be substituted with the seafood that you like)
- Get 5 tbsp cooking oil
Instructions to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Pour the oil into the wok let it be hot enough to fry our shallots and garlic
- Throw in the garlic and shallots into the oil and fry them until golden brown
- Add in the chili paste and stir
- After the chili paste is cooked, add in the sugar and stir. To know whether the chili paste is cooked, you can see the oil covering the chili.
- After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while.
- Next, add the stink bean. And let it cooked for about 10 mins
- Add salt to taste
- Add in the prawn and let them cooked for 7-10 mins and you’re done!
- This is the final look! Yum!
This is one of my favorite indonesian food. Just try it and you'll love it! Sambal Udang (Prawn Sambal) - Rasa Malaysia. Warm up, with this spicy kimchi stew that's made with with tender shiitake mushrooms and crispy pan-fried tofu! Easy, vegan, and packed with spicy flavor, this cozy meatless stew is hearty enough to make a meal of and perfect on cold winter days.
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