Sambal Udang Pete: Sambal with Shrimps & Petai
Sambal udang pete is a popular dish consisting of sambal stir-fried with shrimps and petai, or stink beans. For some, the beans might be an acquired taste, but they definitely have a huge fan following!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 gr shrimp, remove the head, wash thoroughly.
- 10 big red chillies, chopped
- 5 bird’s eye chillies (optional)
- 8 shallots, peeled, chopped
- 1 medium red tomato, chopped
- 0.5 tsp roasted shrimp paste
- 2 cm galangal, bruised
- 1 salam leaf (Indonesian bay leaf)
- 50 gr pete beans
- Salt to taste
- Pinch of sugar
- 50 ml water
- 3 tbsp oil
Instructions
- 1
Fry the shrimp briefly just until they turn pink (around 2 minutes each side), set aside.
- 2
Blend into a fine paste: big red chillies, bird’s eye chillies, shallots, tomato and shrimp paste.
- 3
Heat the oil in a wok over medium high heat.
- 4
Sauté the spice paste, galangal and salam leaf until fragrant, around 3 minutes.
- 5
Add the water, salt and sugar, lower the heat to medium.
- 6
Cook until most of the liquid has evaporated, leaving a nice shiny paste.
- 7
Add the pete beans and cook for around 3 minutes.
- 8
Add the shrimp, cook for another 2 minutes.
- 9
Turn off the heat and transfer the dish to a serving bowl.