Sambal Goreng Udang Pete with Snow Peas
Earlier I made this sambal goreng udang pete, with coconut milk and soybeans. This time I omit the coconut and mix half of the pete beans with the bumbu; because the flavor of the pete comes out better that way. I also prepare this sambal goreng udang pete with snow peas from my own garden.
This recipe is ready quickly. You make it in 20 minutes. This sambal goreng udang pete with snow peas is enough for 3 people.
Sambal Goreng Udang Pete with snow peas
- 300 grams frozen, raw shrimps
- 300/350 grams snow peas
- 50 grams frozen pete beans
- 2 tablespoons chopped onions
- 3 cloves of garlic
- 1 chili pepper
- 1 teaspoon of trassi
- 2 teaspoons asem (tamarind)
- 3/4 lemon leaves (jeruk purut)
- 1 teaspoon salt
- Clean the peas
- Grind the onions, garlic, chili pepper, trassi, salt and half of the pete beans in a mortar or use the hand blender.
- Heat a tablespoon of oil in the pan and fry the bumbu (spice mixture from step 1) in the oil.
- Also add the lemon leaves.
- You will see the onions soften and discolor; then you know that the washed snow peas can be added.
- After 2 minutes add the frozen shrimp. Stir well a few times and add a few tablespoons of water if necessary.
- Add the rest of the pete beans (cut in half or whole)
- Put the lid on the pan for 2 minutes, so that everything steams briefly.
- Stir in the asem (tamarind) and check if the shrimps are cooked (pink).
- Serve immediately.
Sambal goreng is not necessarily difficult to make, but timing is important when working with snow peas and shrimp. Soon your pods will be too mushy and your shrimps too tough.
That’s why I like to work with frozen shrimps. They need a little longer. So the flavors have time to season the shrimp. The water in the bag in the form of ice is good to add; this dish needs some moisture. I use marinated shrimp (I just couldn’t get any other). These are flavored with garlic and a tiny bit of parsley. Works great in this recipe.
The balance in flavors is of course important with every dish. This recipe really needs something sour and the tamarind takes care of that. Two teaspoons is enough.
We eat this sambal goreng pete with snow peas with white rice, but it is also delicious with noodles. I serve it with homemade sambal and serundeng and some oak leaf lettuce from my own garden. The pete bean flavor is great, especially because I ground half of through the bumbu. The perfect dish for a warm summer evening.
