Sambal Udang Petai with Coconut Milk
80% asli · Indonesian-inspired Malaysian
A richer, creamier variation of Sambal Udang Petai, incorporating coconut milk for a smoother, more complex flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Shrimp500g
- Petai beans (stink beans)200g
- Dried chilies15-20
- Shallots5-6
- Garlic3 cloves
- Belacan (shrimp paste)1 tsp
- Tamarind paste1 tbsp
- Coconut milk100ml
- Sugar1 tsp
- Saltto taste
- Cooking oil3 tbsp
- Wateras needed
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend with shallots, garlic, and belacan to form a chili paste.
- 2
Peel and devein shrimp. Shell and trim petai beans.
- 3
Heat cooking oil in a wok or large pan over medium-high heat. Add the chili paste and stir-fry until fragrant and oil separates, about 5-7 minutes.
- 4
Add tamarind paste, sugar, and salt. Stir well.
- 5
Pour in the coconut milk and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- 6
Add the shrimp and petai beans. Stir-fry until shrimp are cooked through and petai beans are tender-crisp, about 5-8 minutes.
- 7
Adjust seasoning. Serve hot.
