Entree: Malaysia – Peranakan / Nyonya – Sambal Udang Petai (Spicy stir-fried prawns with fermented stink beans in a tangy sambal chili paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined
- 6 oz (170 g) petai (stink beans), halved if large
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) belacan (shrimp paste), toasted and lightly crushed
- 6 shallots (115 g), peeled and roughly chopped
- 4 cloves garlic (12 g), peeled
- 6 red chilies (50 g), seeded if desired
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1/2 tsp (3 g) salt, or to taste
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 2 tbsp (8 g) chopped cilantro or Vietnamese coriander for garnish (optional)

Instructions

1. Make the sambal paste: In a food processor or mortar and pestle, combine the shallots, garlic, red chilies, toasted belacan, tamarind paste, palm sugar, salt, and 2 tbsp (30 ml) water. Grind to a coarse paste.
2. Heat the oil in a wide skillet or wok over medium heat. Fry the sambal paste, stirring, until fragrant and the oil separates, about 4–6 minutes.
3. Add the shrimp and petai to the pan and toss to coat in the sambal. Cook, stirring occasionally, until shrimp are opaque and cooked through, about 3–5 minutes depending on size.
4. Taste and adjust seasoning with additional salt or a pinch more palm sugar if needed. Stir in lime juice and remove from heat.
5. Garnish with chopped cilantro if using and serve immediately with steamed rice.