Sambal Udang Petai (Prawn & Stink Bean Sambal)

⏱ 45 min · Serves 4

Fat prawns and pungent, garlicky petai beans tossed through a glossy, chilli-red sambal tumis that's fried down until the oil splits and the aroma fills the whole kitchen. Sweet, sour, salty, deeply savoury — the kind of dish you eat with a mountain of rice and no apologies.

Per serving: 420 kcal · 30.0g protein · 22.0g carbs · 24.0g fat

Ingredients

• 12 dried red chillies, soaked in hot water 15 min
• 3 fresh red chillies
• 8 shallots, peeled
• 4 garlic cloves
• 2 tsp belacan (toasted shrimp paste)
• 1 stalk lemongrass, bruised
• 6 tbsp vegetable oil
• 500g large raw prawns, peeled and deveined, tails on
• 200g petai (stink beans), halved (frozen is fine, thawed)
• 2 tbsp tamarind paste mixed with 100ml water
• 2 tbsp palm sugar or brown sugar
• 1 tsp salt, plus more to taste
• 1 small tomato, cut into wedges (optional)
• Steamed jasmine rice, to serve
• Lime wedges, to serve

Method

1. Drain the soaked dried chillies. Blend them with the fresh chillies, shallots, garlic and belacan into a coarse-smooth paste, adding a splash of water if needed.
2. Heat the oil in a wok over medium heat. Add the chilli paste and the bruised lemongrass. Fry patiently, stirring often, for 15–20 minutes until the paste darkens to a deep brick red and the oil visibly separates — this is sambal tumis, and the long fry is what makes it taste properly cooked.
3. Stir in the tamarind water, palm sugar and salt. Simmer 3–4 minutes until jammy.
4. Add the petai and cook 2 minutes so they soak up the sambal.
5. Add the prawns and tomato wedges, if using. Toss over high heat for 3–4 minutes until the prawns are just opaque and curled.
6. Taste and adjust with more sugar, salt or a squeeze of lime. Discard the lemongrass and serve hot with steamed rice and lime wedges.