Sambal Udang Petai - Shrimp and Stink Bean in Chili Sauce

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Seafood

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Ingredients

• 400 gram shrimp
• 100 gram stink bean (Indonesian: petai)
• 4 tablespoon cooking oil
• 1 tablespoon sugar
• 2 tomatoes, cored and quartered
• 2 cup water
• 2 tablespoon thick coconut milk (Indonesian: santan kental)
• 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 1/2 teaspoon salt
• 10 Thai chilies (Indonesian: cabe rawit)
• Grind the following into spice paste
• 75 gram chili (Indonesian: cabe merah besar)
• 10 shallots (Indonesian: bawang merah)
• 3 cloves garlic (Indonesian: bawang putih)
• 2 candlenut (Indonesian: kemiri)

Instructions

1. Devein shrimps and remove the shells, but leave the tails intact.
2. Half each stink bean. Discard the ones with worms inside. Wash and drain.
3. Heat cooking oil on high heat in a frying pan, fry the stink beans until they turn a brighter shade of green, about 1 minute. Remove from the pan and set aside.
4. Fry the spice paste and sugar until fragrant, about 2-3 minutes.
5. Add tomatoes and cook for another 1 minute.
6. Pour in the water and coconut milk and bring to a boil. Let boil for 3 minutes.
7. Add sweet soy sauce and salt. Simmer for 10-15 minutes until the tomatoes have fully disintegrated and incorporated into the sauce and the liquid has reduced slightly and thickened.
8. Return the fried stink bean along with Thai chilies into the pan and cook for 3 minutes.
9. Add shrimps and quickly toss around for 30 seconds.
10. Turn off heat and serve immediately with steamed white rice.