Udang Sambal Petai with Coconut Milk
80% asli · Indonesian
A richer, creamier variation of Udang Sambal Petai, this version incorporates coconut milk into the sambal base, adding a subtle sweetness and velvety texture that complements the spicy kick and the unique flavor of petai.
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
- Shallots100g, thinly sliced
- Garlic3 cloves, minced
- Red chilies6-8 (adjust to taste), deseeded and chopped
- Belacan (shrimp paste)1 tsp, toasted
- Lemongrass1 stalk, bruised
- Kaffir lime leaves2 leaves, torn
- Coconut milk150ml
- Tamarind paste1 tbsp, mixed with 2 tbsp water
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
Langkah
- 1
Prepare the sambal paste: Blend or pound shallots, garlic, red chilies, and belacan until a smooth paste forms.
- 2
Heat vegetable oil in a wok or large skillet over medium heat. Add the sambal paste, bruised lemongrass, and torn kaffir lime leaves. Stir-fry until fragrant, about 5 minutes.
- 3
Pour in the coconut milk and tamarind water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate.
- 4
Stir in the sugar, salt, and black pepper. Taste and adjust seasoning.
- 5
Add the petai beans and stir-fry for 3-4 minutes until tender-crisp.
- 6
Add the shrimp and cook until they turn pink and are just cooked through, about 3-5 minutes.
- 7
Remove the lemongrass stalk. Serve hot with steamed rice.
