Udang Sambal Petai Recipe (Prawn Sambal with Stink Beans)

Prawns: Peeled and deveined, these are the main protein of the dish, offering a sweet and succulent flavor.

Petai: Also known as stink beans, they have a strong aroma and a unique, slightly bitter taste.

Red chilies: Sliced to add heat and color to the dish.

Onion: Sliced to provide a sweet and savory base flavor.

Garlic: Minced to add a pungent and aromatic depth.

Tamarind juice: Adds a tangy and slightly sweet flavor to balance the heat.

Oil: Used for sautéing the ingredients.

Salt: Enhances the overall flavor of the dish.

When sautéing the garlic and onion, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to the dish. Stir continuously until they turn golden brown and release their aroma before adding the red chilies. This ensures a well-balanced and flavorful base for your prawn sambal.

• prawns - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can provide a similar texture and absorb the flavors well.

• petai (stink beans) - Substitute with edamame: Edamame offers a similar texture and a mild flavor that complements the dish without the strong aroma of stink beans.

• red chilies - Substitute with jalapeños: Jalapeños provide a similar level of heat and can be easily found in most grocery stores.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a subtle depth to the dish.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to impart a similar flavor.

• tamarind juice - Substitute with lemon juice: Lemon juice provides a similar tangy flavor, though it is slightly less complex than tamarind.

• oil - Substitute with coconut oil: Coconut oil can add a subtle, complementary flavor to the dish while serving the same cooking purpose.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish, enhancing its overall flavor profile.

• Allow the prawn sambal to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled prawn sambal into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The cool temperature will keep the prawns and stink beans fresh.
• For longer storage, place the container in the freezer. The prawn sambal can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to eat, thaw the prawn sambal in the refrigerator overnight. This gradual thawing process helps maintain the dish's quality.
• Reheat the prawn sambal in a wok or pan over medium heat. Add a splash of water or tamarind juice to refresh the flavors and prevent drying out.
• Stir occasionally to ensure even heating. The prawns and stink beans should be heated through but not overcooked.
• Serve the reheated prawn sambal hot with freshly steamed rice for the best experience.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of oil to the pan.
  3. Once the oil is hot, add the leftover udang sambal petai.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the prawns are heated through.
  6. Serve hot with steamed rice.

• Microwave Method:

  1. Place the udang sambal petai in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Check if the prawns are heated through; if not, continue microwaving in 30-second intervals.
  6. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the udang sambal petai in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check if the prawns are heated through; if not, bake for an additional 5 minutes.
  6. Serve hot.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the udang sambal petai in a heatproof dish that fits in the steamer.
  3. Steam for about 10-12 minutes or until the prawns are heated through.
  4. Serve immediately.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the udang sambal petai in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for 30 minutes.
  4. Remove the bag from the water bath and carefully open it.
  5. Serve hot with steamed rice.

• Wok: A deep, round-bottomed cooking vessel ideal for stir-frying and sautéing ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the red chilies and onion, as well as mincing the garlic.

• Cutting board: A sturdy surface to safely chop and prepare the ingredients.

• Measuring spoons: Used to measure out the tamarind juice and oil accurately.

• Mixing bowl: Useful for holding the peeled and deveined prawns before cooking.

• Serving dish: A plate or bowl to present the finished dish attractively.

• Rice cooker: An appliance to cook the steamed rice that accompanies the dish.

Prep ingredients in advance: Peel and devein the prawns and slice the onion and red chilies ahead of time.

Use pre-minced garlic: Save time by using store-bought minced garlic.

Cook in batches: If doubling the recipe, cook the prawns in batches to ensure even cooking.

Pre-make tamarind juice: Prepare the tamarind juice in advance and store it in the fridge.

Use a food processor: Quickly slice the onion and chilies using a food processor.