Shrimp in Hot Coconut Sauce – Sambal Petai Udang
1 lb (500 g) fresh medium shrimp
4 to 5 pods stinkbeans (petai) (optional)
2 tablespoons oil
2 cups (500 ml) thin coconut milk
2 medium potatoes, peeled, halved and sliced
1 carrot, peeled and sliced
2 red finger-length chilies, deseeded and sliced (optional)
2 tablespoons tamarind juice
1 tablespoon sugar (optional)
1 teaspoon salt
Crispy Fried Shallots (see our sambals), togarnish
Spice Paste
3 to 4 red finger-length chilies, deseeded
5 shallots, peeled
3 cloves garlic, peeled
½ teaspoon dried shrimp paste (trasi), dry roasted (see our sambals)
Cooking Directions:
- Prepare the Crispy Fried Shallots by following the recipe – see our sambals-
- Peel and devein the shrimp. Open the stinkbean pods and reserve the beans, about 35 of them. Discard pods
- To make Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.
- Heat the oil a wok over medium heat stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sliced potato, carrot, chili (if using) and coconut milk and bring to aboil, stirring gently. Add the sliced potato, carrot, chili (if using) and tamarind juice, and mix well. Bring the ingredients to a boil again and simmer uncovered until the vegetables are cooked and the sauce has thickened, 3 to 5 minutes. Add the shrimp and simmer for 2 to 3 minutes until the shrimp turn pink. Season with the sugar (if using) and salt, and remove from the heat.
- Transfer to a serving platter, garnish with Crispy Fried Shallots and serve hot with stearned rice.
Note: Petai belong to the legume family. The long, green pods enclose 6 to 8 pungent beans that are called stinkbeans in English because they have a very pungent odor. They are sold without the pods in bottles or in vacuum-sealed bags in Asian supermarket.
source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana
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