Sambal Goreng Udang Petai
This is one of my favorite Indonesian dishes: Sambal Goreng Udang Petai or fried shrimps in chili salsa with petai beans. The shrimps remain super juicy and petai beans are one of the most special flavors I know.
Petai beans are amazing. They are also called stinky beans because they have a very specific strong smell. Petai beans have almost the smell of natural gas. The taste is difficult to describe. I would call it ‘extreme umami’; extremely savory. Petai beans make every dish in to something completely new.
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Canned or freezed petai beans
This time I leave the
If you fancy an extra spicy dish
Because my 9-year old daughter doesn’t like extreme spicy food a lot, I use half a chili and no santen this time.
Beb Vuyk (I make all Beb Vuyk’s recipes from her famous cookbook) does not have a sambal
I add to Beb’s recipe:
- extra 1/4 kg shrimp
- 1 can of petai beans or 200 grams of petai beans from the freezer
- 100 grams of sugar snaps
goreng shrimp #68 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 89.
- 1/4 kg of shrimp
- 3 tablespoons of sliced onions
- 1 clove of sliced garlic
- 1 teaspoon of sambal
terasi(or 1 teaspoon sambal u lekand 1/2 teaspoon terasi)
- 1 teaspoon of laos (galangal)
- 1 teaspoon of Javanese sugar
- 1 stalk of sereh
- 1 salam leave (Asian bay leave)
- asem the size of a walnut (tamarind)
- 2 jeruk purut leaves (kaffir lime leaves)
- 1/8 block santen (coconut cream)
- 4 tablespoons of oil
My way of preparing:
- Add onions, garlic, sambal,
laos, sugar, and salt (1 teaspoon) in the blender and mix into a paste. I am out of sambal trassiso I add a teaspoon of trassi(fermented shrimp paste) and half a chili pepper
- Sauté this mix in the oil
- Add the
petaibeans and stir-fry.
- Add the lemongrass and the leaves (
jeruk purutand salam).
- Add the frozen prawns or shrimp and the
asem(tamarind) and cook on medium heat, stirring occasionally until the prawns turn pink.
- Add the sugar snaps.
- Add half a cup of water, bring to a boil and simmer for 3 minutes over medium heat.
I buy a block of trassi (fermented shrimps) at the supermarket. Outside Holland you can buy this at an Asian foodstore. Trassi is widely used in Thai cuisine too.
Asem is tamarind. I buy already filtered tamarind. That is so much easier than the beans.
I use frozen, raw shrimps or prawns. I get already peeled shrimps and I do not defrost them in advance. Shrimps from the freezer are as good as fresh. I think shrimps from the freezer are even better for this dish. The frozen layer of water provides extra liquid to the sauce.
Blend the bumbu (spice mix)
Because I leave the santen out of my dish, I blend the herbs and spices mix extra finely. This ensures a delicious creamy layer of paste that will cover all the shrimps. In the mortar (cobek) the bumbu remains a bit coarser, but the flavors are more intense because of the rubbing in the mortar.
Now this bumbu can be stir-fried in the pan. When the paste changes in color I add the petai beans, lemongrass and leaves.
Time for the shrimps! I add them frozen and after some stirring I add half a cup of water too. I bring this to the boil, add the sugar snaps and leave this for a few minutes until they turn pink. The sugar snaps need to stay crispy!
I serve my sambal goreng udang peteh with brown rice today. When I serve my dish I leave the herbs in my sambal goreng udang petai; it looks even more delicious this way. Selamat makan!
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