Petai with Dried Shrimp Sambal
It’s Babutai (stinky bean) season recently, It is delicious to use as a filling, stir-fry with seafood vegetables, and eat with cucumbers. We like to eat Sambal Hebi with Mint.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g Dried Shrimp
- 30 g Belacan
- 40 g Tamarind
- 2 pcs Sliced Onions
- 80 g Palm Sugar
- 4 tbsp Cooking Oil
- 3 Pandan Leaves
- Stinky Bean
- Water
- 15 Dried Chillies (Remove Seeds)
- 10 Red Chilies (Remove Seeds)
- 30 g Galangal
- 30 g Turmeric
- 200 g Shallots
- 1 Whole Garlic
- 2 Sticks Lemongrass
- Water OF Soaking Dried Shrimps
Instructions
- 1
Soak dried chilies and dried shrimps in water to soften.
- 2
Dilute the tamarind with a bowl of water and strain out the seeds.
- 3
After the dried shrimps are drained, pound them and keep the soaked water.
- 4
Remove the seeds from the dried chilies and red chilies, cut the "POUNDED INGREDIENTS" into small pieces, add in the soaked water and blend them with a food processor.
- 5
Add a little cooking oil to the pan, add in pounded dried shrimps, stir-fry until fragrant and set aside.
- 6
In a dry pan, add the Belacan and sauté over low heat until fragrant.
- 7
Add in cooking oil and sauté onion until soft.
- 8
Add the pounded ingredients and stir-fry until fragrant. Keep stirring and control the heat to avoid burning.
- 9
When it's almost dry, you can start adding the tamarind juice in 2-3 times and continue to fry until the oil comes out.
- 10
After frying until fragrant, add palm sugar, sauteed dried shrimp, and pandan leaves, and stir well.
- 11
Finally add stinky beans and water, stir well and enjoy. The amount of water can be adjusted according to personal taste.