If you're a fan of South East Asian cuisine, then you've probably heard of Sambal Petai Prawn. This dish is a popular delicacy in Malaysia, Indonesia, and Singapore, and it's not hard to see why.
The combination of prawns, petai (also known as stink beans), and spicy sambal sauce creates a flavour explosion that will tantalise your taste buds.
Preparing the ingredients for Sambal Petai Prawn is relatively easy.
You'll need to clean and de-shell the prawns, and cut the onion into six pieces.
For the sambal sauce, you'll need to blend together shallots, garlic, lemongrass, fresh turmeric, ginger, chilli paste, and belacan powder.
Once the ingredients are ready, it's time to start cooking.
To cook Sambal Petai Prawn, you'll need to heat up some cooking oil in a wok or frying pan.
Once the oil is hot, add the blended herbs and stir-fry until fragrant.
Then, add the prawns and stir-fry until they turn pink.
Finally, add the petai and seasoning, and stir-fry for a few more minutes until everything is cooked through.
Key Takeaways
- Sambal Petai Prawn is a popular South East Asian dish that combines prawns, petai, and spicy sambal sauce.
- To prepare the ingredients, you'll need to clean and de-shell the prawns, cut the onion, and blend together the herbs for the sambal sauce.
- To cook Sambal Petai Prawn, you'll need to stir-fry the blended herbs, prawns, and petai in a wok or frying pan until everything is cooked through.
Preparing the Ingredients
Before you start cooking your delicious sambal petai prawn, you need to prepare your ingredients. Here are the steps you need to follow:
Selecting Quality Petai and Prawns
When selecting your petai, look for fresh and plump ones that are free from any blemishes or cracks.
You can also give them a gentle squeeze to make sure they are firm.
For the prawns, choose ones that are fresh and have a sweet smell. Make sure they are deveined and cleaned properly.
Creating the Sambal Paste
To make the sambal paste, you will need a combination of onion, garlic, shallots, dried chilli, chilli paste, shrimp paste, turmeric, and lemon grass.
You can use a food processor or blender to blend these ingredients until they form a smooth paste.
Measuring Spices and Seasonings
To add flavour to your dish, you will need to measure out your spices and seasonings.
You will need sugar, salt, tamarind juice, and belacan.
Use a tablespoon to measure out your sugar and belacan, and a teaspoon to measure out your salt.
For the tamarind juice, mix 1 tablespoon of tamarind pulp with 2 tablespoons of water and strain the mixture to remove any seeds.
Now that you have prepared your ingredients, you are ready to start cooking your sambal petai prawn.
Cooking Process
Stir-Frying the Petai and Prawns
To start, heat up some vegetable oil in a wok and stir-fry the petai and fresh prawns until they turn golden brown.
This should take around 2-3 minutes, and you should be able to smell the fragrant aroma of the cooked seafood and beans.
Simmering and Seasoning
Next, add in the sambal paste and continue to stir-fry for another minute until the paste is evenly distributed.
Then, pour in some water and let the mixture simmer for 5-7 minutes until the prawns are fully cooked and the petai is tender.
During this time, you can add in your desired seasoning such as salt, sugar, and fish sauce to taste.
Remember to stir the mixture occasionally to prevent it from sticking to the wok.
Serving Suggestions
Once the dish is fully cooked, you can serve it hot with steamed rice or nasi lemak.
The combination of the spicy sambal sauce and the nutty flavour of the petai makes for a delicious meal that is perfect for any occasion.
To prepare the dish, you will need to de-shell and de-vein the prawns beforehand.
You can also pound the sambal paste yourself or use store-bought paste for convenience.
Overall, the prep time for this dish is around 15 minutes, and the cook time is approximately 20 minutes.
This recipe serves around 4 people and is a great way to enjoy the unique flavour of petai in a savoury and spicy dish.
Frequently Asked Questions
What's the best method to prepare Chinese-style petai prawn?
Chinese-style petai prawn is a popular dish that combines the unique taste of stink beans with the sweetness of prawns.
The best way to prepare this dish is to stir-fry the prawns and stink beans together with a blend of spices and sauces.
Make sure to clean and devein the prawns before cooking.
Can you share a simple sambal petai recipe that's popular in Singapore?
Sambal petai is a spicy dish that's commonly found in Singaporean cuisine.
To make this dish, you'll need to sauté onions, garlic, and chillies in hot oil before adding the stink beans and prawns.
Then, add a blend of spices and sauces to the mixture and stir-fry until the prawns are cooked through.
What's the trick to cooking petai with ikan bilis?
Ikan bilis, also known as anchovies, is a popular ingredient in many Malaysian and Indonesian dishes.
To cook petai with ikan bilis, you'll need to fry the anchovies until they're crispy and golden brown.
Then, add the stink beans and other ingredients to the pan and stir-fry until everything is cooked through.
How do you make a non-spicy version of a petai dish?
If you're not a fan of spicy food, you can still enjoy petai in a non-spicy dish.
One popular way to prepare petai is to stir-fry it with garlic and oyster sauce.
You can also add other ingredients like mushrooms, carrots, and bell peppers to create a more complex flavour.
What are the steps to cook petai with minced pork?
To cook petai with minced pork, you'll need to sauté the pork in hot oil until it's cooked through.
Then, add the stink beans and other ingredients to the pan and stir-fry until everything is well combined.
Make sure to season the dish with salt and pepper to taste.
How should one prepare fresh spot prawns for cooking?
Fresh spot prawns are a delicacy that require careful preparation before cooking.
To prepare spot prawns, first rinse them under cold water to remove any dirt or debris. Then, remove the head and shell, leaving the tail intact.
Finally, devein the prawn by making a shallow cut along the back and removing the black vein.