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Shrimp in Hot Coconut Sauce Recipe – Resep Sambal Petai Udang

Shrimp in Hot Coconut Sauce Recipe - Resep Sambal Petai Udang

Shrimp in Hot Coconut Sauce Recipe – Resep Sambal Petai Udang

Ingredients :

  • 1 lb (500 g) fresh medium shrimp
  • 4–5 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, to garnish

Spice Paste

  • 3–4 red finger-length chilies, deseeded
  • 5 shallots, peeled
  • 3 cloves garlic, peeled
  • 1/2 teaspoon dried shrimp paste (trasi), dry-roasted

Method :

  1. Prepare the Crispy Fried Shallots by following the recipe.
  2. Peel and devein the shrimp. Open the stinkbean pods and reserve the beans, about 35 of them. Discard the pods.
  3. To make the 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.
  4. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the stinkbeans (if using) and coconut milk and bring to a boil, 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.
  5. Transfer to a serving platter, garnish with Crispy Fried Shallots and serve hot with steamed 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 vacuumsealed bags in Asian supermarkets.

Serves 4 to 6
Preparation time : 25 mins
Cooking time : 20 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Lobsters in Yellow Sauce Recipe – Resep Udang Pantung Kuning”