Sambal Udang Pete: Sambal with Shrimps & Petai

Method9 steps · about 50 min

1. 1

   Step 1: Fry the prepared shrimp (250 g) briefly until they turn pink, around 2 minutes per side, then set aside for their final cooking in the sauce.

   Pre-fry shrimp about 2 minutes per side · 4 minUses 250 g shrimp, heads removed and patted dry · Cooking oil as needed for initial shrimp frying

   
2. 2

   Step 2: Blend the big red chillies (10), shallots (8), tomato and shrimp paste into a fine paste. Include the bird’s-eye chillies (5) if using.

   Uses 10 big red chillies, chopped · 5 bird’s eye chillies (optional) · 8 shallots, peeled, chopped · 1 medium red tomato, chopped · 0.5 tsp roasted shrimp paste

3. 3

   Step 3: Heat the oil (3 tbsp) in a wok over medium high heat.

   Uses 3 tbsp oil

4. 4

   Step 4: Sauté the spice paste, galangal (2 cm) and salam leaf (1) until fragrant, around 3 minutes.

   Sauté shrimp-sambal paste and herbs · 3 minUses heated sauce oil · shrimp-sambal spice paste · 2 cm galangal, bruised · 1 salam leaf (Indonesian bay leaf)

   
5. 5

   Step 5: Add the water (50 ml), salt (to taste) and sugar, lower the heat to medium.

   Uses fried shrimp-sambal paste · 50 ml water · Salt to taste · Pinch of sugar

6. 6

   Step 6: Cook until most of the liquid has evaporated, leaving a nice shiny paste.

   Reduce shrimp sambal to a shiny pasteUses water-added seasoned shrimp-sambal paste

7. 7

   Step 7: Add the pete beans (50 g) and cook for around 3 minutes.

   Cook petai in reduced sambal · 3 minUses reduced shrimp-sambal paste · 50 g petai beans, fresh beans split and inspected

   
8. 8

   Step 8: Add the briefly fried shrimp and cook for another 2 minutes, until the shrimp are opaque and firm throughout.

   Finish shrimp in petai sambal · 2 minUses petai in reduced sambal · briefly fried shrimp

   
9. 9

   Step 9: Turn off the heat and transfer the dish to a serving bowl.

   Uses finished shrimp and petai sambal