Sambal udang pete is a popular dish consisting of sambal stir-fried with shrimps and petai, or stink beans. For some, the beans might be an acquired taste, but they definitely have a huge fan following!
- 250 gr shrimp, remove the head, wash thoroughly.
- 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
- 2 cm galangal, bruised
- 1 salam leaf (Indonesian bay leaf)
- 50 gr pete beans
- Salt to taste
- Pinch of sugar
- 50 ml water
- 3 tbsp oil
- Fry the shrimp briefly just until they turn pink (around 2 minutes each side), set aside.
- Blend into a fine paste: big red chillies, bird’s eye chillies, shallots, tomato and shrimp paste.
- Heat the oil in a wok over medium high heat.
- Sauté the spice paste, galangal and salam leaf until fragrant, around 3 minutes.
- Add the water, salt and sugar, lower the heat to medium.
- Cook until most of the liquid has evaporated, leaving a nice shiny paste.
- Add the pete beans and cook for around 3 minutes.
- Add the shrimp, cook for another 2 minutes.
- Turn off the heat and transfer the dish to a serving bowl.
- In the US or Europe, stink beans can be purchased in stores selling oriental/Asian produce. Fresh ones are not always available, but sometimes they have canned or frozen ones which can be used as a substitute.
- Always split the fresh pete bean in half to make sure there are no worms inside the bean.
Keywords: Spicy, Galangal, Stink Beans