Sambal udang with petai is one of my favourite dish. Delicious eaten with steaming white rice, as a sandwich filling, even as a pizza topping.
INGREDIENTS:
500 grams prawns (cleaned and deveined)
1 large onion (sliced thinly)
4 tbsp chilli paste
1/2 teaspoon tamarind paste (diluted in 1/2 cup water)
petai
oil for sauteeing
salt
sugar
METHOD:
1. Heat 2 tbsp of cooking oil in a wok. Chuck in the onions and fry till fragrant.
2. Add chilli paste and continue frying until fragrant and the oil separates from the chilli paste.
3. Add a tablespoon of sugar. Stir and let it caramelise. The chilli and onion mixture should be of a darker red due to the caramelisation effect of the sugar.
4. Add in the tamarind juice. Bring to simmer.
5. Add in prawns. Bring to a boil. Season with salt, and if needed, a bit more sugar.
6. Add in petai, and let the sambal cook a bit more until it dries a bit.
7. Turn off the stove and serve with your choice of carbohydrate.
Bon appetit....
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