Udang Saus PeteSaturday, November 04, 2017
The spicy condiment known as sambal is invariably served to enhance traditional Indonesian food. There are many different versions but the common ingredient is always chilli. Chef Oka is delighted to share his favourite recipe for udang sambal pete, a unique tasting that combines prawns, bitter beans and spices. It goes well with steamed white rice and any type of local meat or vegetable dish.
6 prawns (shelled & deveined)
3 whole red chillies (seeded & sliced)
50gr petai / bitter beans (split in half)
3 cloves garlic (peeled & sliced)
3 tbs cooking oil
5 red shallots (peeled & sliced)
1 tbs tamarind juice
¼ tsp shrimp paste
1 lime leaf
2 candlenuts (sliced)
3 slices grilled pineapple
½ tomato (diced)
½ tsp sugar
1. Heat 3 tablespoons of cooking oil in a pan, add the spice paste ingredients and sauté until fragrant. Continue stir frying until the oil turns red and rises to the top of the paste.
2. Add the prawns and bitter beans, and then stir fry for a few moments. Add the tamarind juice, sugar and lime leaf, simmer for 2 minutes.
3. Stir in the diced tomato and fry for another 1 minute. Dish up and serve with grilled pineapple.
4. If you prefer the bitter beans to be crunchy, simply shorten the cooking time.