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Tuesday, October 20, 2015


This is another version of Nyonya Sambal Udang which is slightly different from my earlier post. For this recipe by Pearly Kee, it is a simpler version and you can prepare this sambal either semi dry or with gravy.
I have chosen to cook it semi dry and added some stinky beans [buah petai]. It is aromatic, spicy and tasty. The prawns and petai are crunchy and well coated with the dry sambal.  
The cooking method is also different from the earlier recipe . It is very straight forward [Step 2] where all the spice paste is fried together with oil and prawns, yet the sambal tasted good and the prawns aren't overcooked. Yummy, yummy with rice or coconut cream rice [Nasi Lemak].
Recipe adapted A Nyonya Inheritance by Pearly Kee [slight modifications]
600 gm medium size prawns – shelled
5 tbsp oil
1.5 tbsp sugar
1-1.5 tsp salt to taste 
Ingredients for the Spice Paste
8 dried chillies – soaked and coarsely chopped
4 fresh red chillies – seeded and coarsely chopped
100 gm shallots – peeled and coarsely chopped
1 tbsp toasted shrimp paste [belacan]
3 candlenuts [buah keras] – coarsely chopped
1 tsp turmeric powder [optional]
For Semi-dry Dish
Juice from 2 limes
For More Gravy
1 tbsp tamarind pulp mixed with 200 ml water – squeezed to obtain the tamarind water. Discard the pulp
1. Grind the spice ingredients in a blender until fine and mix in the turmeric powder [if using]. Set aside.
2. In a non-stick wok, without any heat, put in the oil, spice paste, prawns and seasoning. Stir well. Turn on to high heat and keep stirring until the mixture becomes dry and aromatic [about 10 minutes]. Keep stirring to prevent the paste from being burnt. 
3. When the bubbles are smaller and the prawns turned white and firm, add in the stinky beans, lime juice or tamarind water. Stir to mix well and cook for another 3 minutes.
4. Taste to adjust seasoning. Dish up to serve.
In Pearly’s book, she has shared some tips on the use of this recipe to prepare the sambal with other ingredients.
Pearly’s Tips – This is a very versatile dish. Instead of prawns you can use 10 hard boiled eggs or 20 hard boiled quail eggs or 600 gm squid. Add in the eggs or squid at Step 4. Squid always tastes better slightly undercooked. When the tentacles start to curl, it is time to turn off the heat.
Note - I have used this portion of sambal paste to cook with  3 different ingredients, prawns/petai, eggs and squid [ 1/3 portion].
I am submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours


Phong Hong said...

Kimmy, this is very delicious and will require at least two plates of hot steaming rice! But petai is so expensive. I saw it at the supermarket last week. Just a small amount cost RM13.00.

Veronica Ng said...

I really can't say no to this delicious dish of yours Kimmy. I love petai even though the after effect is undesirable, but who cares... Eat first, worry later, right, lol

Kimmy said...

Hi Phong Hong, buah petai is really costly, I don't know why. My neigbhour paid about RM100 for 2 bundles. She loves petai and never fail to buy them when in Ipoh.

Kimmy said...

Hi Veronica, great that you love this too. I usually will serve this with brinjals. Was told that it can reduce the stinking smell.

kitchen flavours said...

Hi Kimmy,
My kids love petai that I've cooked it 3 times last month! Your sambal looks delicious, dishes like this always makes a great appetite! I must take a look at this book!

Kimmy said...

Hi Joyce, surprisingly many people loves petai even though it has the stinking smell. I love biting at it, soft and crunchy. There are still a few recipes which I would like to try from this book. said...

Petai is costly here in Sg too. It goes well with this recipe. You need to brush your teeth after enjoying this dish 😂

Kimmy said...

Hi SFS, was told to soak the petai beans in salt water for 10 minutes before cooking and also serve this dish with another brinjal dish. This way, it can eliminate the stinky smell.

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