Udang Sambal Petai (Classic)
Hidangan tradisional · Indonesian
A classic Indonesian stir-fry featuring plump shrimp and pungent petai beans coated in a rich, spicy sambal sauce. This dish is a beloved staple known for its bold flavors and aromatic profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Shrimp500g, peeled and deveined
- Petai beans200g, pods opened and beans removed
- Shallots150g, thinly sliced
- Garlic4 cloves, minced
- Red chilies5-10 (adjust to taste), deseeded and chopped
- Bird's eye chilies2-3 (optional, for extra heat)
- Belacan (shrimp paste)1 tsp, toasted
- Tomatoes1 medium, chopped
- Tamarind paste1 tbsp, mixed with 2 tbsp water
- Lime juice1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
Langkah
- 1
Prepare the sambal paste: Blend or pound shallots, garlic, red chilies, bird's eye chilies (if using), and belacan until a smooth paste forms.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the sambal paste and stir-fry until fragrant and the oil starts to separate, about 5-7 minutes.
- 3
Add chopped tomatoes and cook until softened.
- 4
Stir in the tamarind water, lime juice, sugar, salt, and black pepper. Cook for another 2-3 minutes until the sauce thickens slightly.
- 5
Add the petai beans and stir-fry for 2-3 minutes until they are slightly tender but still have a bite.
- 6
Add the shrimp to the wok. Cook, stirring constantly, until the shrimp turn pink and are just cooked through, about 3-5 minutes.
- 7
Taste and adjust seasoning if necessary. Serve hot, ideally with steamed rice.
