Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, sambal prawn petai. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Petai, its either you hate it or you love it. The taste is nutty and creamy to petai lovers. It's often cooked in a spicy sambal sauce with succulent prawns, squid or even crispy fried anchovies.
Sambal prawn petai is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Sambal prawn petai is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have sambal prawn petai using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sambal prawn petai:
- Prepare to taste prawns
- Make ready to taste petai (bitter bean)
- Take to taste sambal (Indonesian chili paste)
- Take to taste minced tomato
- Make ready 1 tsp salt
- Get 1 tsp sugar
- Prepare 1 drop sweet sauce
- Prepare to taste potato
- Take to taste garlic
Recipe by Nanyang Express 南洋小厨Course: MainCuisine Cut petai into halves and remove core. Peel of the skin of onion and slice it. This is sambal petai or because of the use of prawns (udang in Malay), sambal petai udang. It's a fairly quick recipe to make and the sambal will keep in the fridge for a day.
Instructions to make Sambal prawn petai:
- Pan fry garlic. Add petai. Fry till fragrant.
- Add sambal. Add tomato. Salt and sugar. Add water.
- Put in prawns. Add ONE TINY DROP of sweet sauce
- Dice potatoes. Air-fry potato. Add into the frying pan and mix.
Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. Add prawns and stir till three-quarters cooked. Then add in the petai and cook for about two minutes. Add sugar and salt to taste.
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