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

• 450 gram (1 lb) shrimp
• 100 gram stink beans (Indonesian: petai)
• 4 tablespoon cooking oil
• 2 tomatoes, quartered
• 2 cup water
• 2 tablespoon coconut milk
• 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 1/2 teaspoon salt, or to taste
• 1 tablespoon sugar, or to taste
• 10 bird-eye/Fresno chilies, thinly sliced
• Grind the following into spice paste
• 75 gram bird-eye/Fresno chilies
• 100 gram shallots
• 3 cloves garlic
• 2 candlenut (Indonesian: kemiri)

Instructions

1. Prep shrimp, stink beans, and spice paste: Devein shrimps and remove the shells, but leave the tails intact. Half each stink bean. Discard the ones with worms inside. Wash and drain. Purée chilies, shallots, garlic, and candlenuts into a smooth paste.
2. Sauté stink beans: Heat oil on high heat in a wok, sauté stink beans for 1 minute or until they turn a brighter shade of green. Remove them from the wok and set them aside.
3. Cook the sauce: Fry spice paste for 3 minutes or until fragrant. Add tomatoes and cook for another minute. Add water, coconut milk, sweet soy sauce, salt, and sugar, and cook until boiling. Reduce the heat to a simmer and cook for another 15 minutes or until the tomatoes have disintegrated and incorporated into the sauce, and the liquid has reduced and thickened.
4. Add stink beans, chilies, and shrimp: Return the stink beans and chilies to the wok and cook for 3 minutes. Add the shrimp and toss for 30 seconds.
5. Serve: Turn off the heat. Transfer the dish to a serving plate/bowl and serve it immediately with steamed white rice.