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Petai
Petai, not quite as infamous as durians but are still a pretty contentious food in South East Asia. Here's a simple sambal petai udang recipe for them.
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Course:
Main Course
Cuisine:
South East Asian
Keyword:
seafood
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
Calories:
150
kcal
Author:
Azlin Bloor
Ingredients
▢
400
g
fresh prawns
▢
2 - 3
strips of petai pods
if buying ready peeled, about a large handful
▢
100
ml
water
▢
salt to taste
▢
1
Tbsp
vegetable oil
*Ground Ingredients*
▢
1
large onion
▢
10
dried red chillies
soaked in hot water for at least 10 minutes
▢
2
small cloves garlic
▢
5
cm
ginger
▢
5
cm
galangal
optional
▢
3
stalks lemongrass
optional
▢
2
tsp
shrimp paste
▢
2
Tbsp
tamarind juice or equivalent lime juice
Metric
US
Instructions
Pound or chop all the ground ingredients into as fine a paste as possible, adding water as necessary.
Heat the oil in a medium frying pan or wok on medium heat and fry the paste for a couple of minutes until fragrant.
Add the water and simmer, uncovered, for about 10 minutes until slightly reduced.
Add the prawns and petai and cook for about 3-5 minutes until the prawns are cooked through, depending on their size.
Serve with white rice but also good with french baguette!
Nutrition
Calories:
150
kcal
|
Carbohydrates:
6
g
|
Protein:
23
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
190
mg
|
Sodium:
221
mg
|
Potassium:
368
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
332
IU
|
Vitamin C:
4
mg
|
Calcium:
88
mg
|
Iron:
1
mg
Did you make this recipe?
Mention
@azlinbloor
and tag
#linsfood
!
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Mention
@azlinbloor
and tag
#linsfood
!