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Sambal Udang Pete: Sambal with Shrimps and Petai

Sambal Udang Pete: Sambal with Shrimps & Petai

  • Author: Nunuk Sri Rahayu
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Fish & Seafood
  • Method: Sautéing
  • Cuisine: Indonesian
  • Diet: Halal


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


  1. Fry the shrimp briefly just until they turn pink (around 2 minutes each side), set aside.

    Fry the shrimp

  2. Blend into a fine paste: big red chillies, bird’s eye chillies, shallots, tomato and shrimp paste.
  3. Heat the oil in a wok over medium high heat.
  4. Sauté the spice paste, galangal and salam leaf until fragrant, around 3 minutes.

    Saute the spice paste

  5. Add the water, salt and sugar, lower the heat to medium.
  6. Cook until most of the liquid has evaporated, leaving a nice shiny paste.
  7. Add the pete beans and cook for around 3 minutes.

    Add the stink beans

  8. Add the shrimp, cook for another 2 minutes.

    Add the shrimp

  9. 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