Oops I overlooked at this dish, which was in my draft for a week already!
Petai or the Bitter Bean, commonly served in anchovy or prawn sambal is my family's favourite. Although I prefer petai with anchovies combo, I had to use prawn this time as my son craved for it all the time! As I don't eat prawn, the sambal and petai enough for me! The peculiar smell of petai is not my daughter, Ashika's favourite...lol.
Alternatively, you can also use my Anchovies Sambal recipe and add petai.
Goes well with plain rice or Nasi Lemak :)
Just skip petai in this recipe if you don't eat them!
PRAWN & PETAI SAMBAL
- 800gm large prawn ~ clean, peel and de-vein
- 1 large onion ~ slice
- 250gm petai ~ wash and divide each into 2
- 1 cup water or more ~ depends on how thick the sambal to be
- 1/4 cup coconut milk ~ optional
- 2 pcs dried tamarind slice
- cooking oil
Blend this ingredients smooth;
- 15 pcs or more dried chillies ~ soaked in hot boiled water for 10 minutes
- 7 pcs shallots
- 5 cloves garlic
- 2 stalks lemongrass
- 1/2 inch fresh turmeric
- 1 inch ginger
- 1/2 inch shrimp paste (belacan)
- little water
- Add 1 tsp salt to cleaned prawn, mix and leave aside for 5 minutes.
- Heat oil in a large wok, deep fry the prawn for few seconds. Separate on another plate.
- Use same oil, saute blended ingredients over medium heat for 15 minutes. The longer you saute, the better the taste.
- Stir until you can see the oil separate from the gravy.
- Now add the sliced onion and stir for few minutes. Add water, coconut milk, tamarind slices and salt. Mix evenly and let the gravy to boil a few times.
- Add the fried prawn and petai. Mix and cook another 5 minutes. Check for seasoning.
- Sambal is ready :)