Me being me, naturally I had to source for the nearest Asian grocery store in Malmo. Oh what joy it was when I found the well stocked Asien Trading (no, it’s not a typo) in Malmo. They had everything a deprived-of-her-Asian-foodstuff girl could ask for. From the thousand and one types of noodles to the hundred and one types of sauces. And the fridge, oh, the fridge. It was laden with banana leaves, lemongrass, kaffir lime leaves, tofu, bird’s eye chilli, galangal, okra and….PETAI 😉 Petai, also known as stink beans or twisted cluster beans is an acquired taste for sure. I haven’t had them literally in years. I bought two packs of petai, a bag of bird’s eye chili and lemongrass.
The very next day after arriving home from our trip, I got down to the business of whipping up a mean Sambal Udang and Petai dish.
300g prawns, shelled
1 big onion, sliced into rings
1 cup petai, sliced into halves*
1.5 cups sambal
1 tsp tamarind macerated with fingers with 2 tbsps water
1 tsp belacan
3 tbsp oil
Salt, to taste
Sugar, to taste
1. Heat oil in pan
2. Add in ground sambal paste
3. Although my sambal paste already has tamarind and belacan, I sometimes like to add more tamarind and belacan for added oomph.
4. Cook over small fire till it thickens and turns a dark red colour & oil separates. Add in onion and cook till they are slightly soft.
5. Add in petai and prawns.
6. Cook till prawns are fully cooked and petai is slightly cooked, but with a slight crunch to them.
7. Season to taste with salt and sugar.
8. Serve hot with rice.
1. Always, always slice your petai into halves lengthwise, as per my picture above. Worms love petai and they always burrow into the petai beans and have a siesta there. So cut the beans up so you wont accidently bite into one. Eww. More work, I know, but it beats biting into a juicy fat worm don’t you think? 😛
2. Cooking good sambal takes time, as it may take hours to get it to turn to a beautiful dark red. Make sambal only when you have the time, else you will end up with sambal that is raw tasting – not very nice.
3. I like a slight crunch in my onions, hence I didn’t add them from the beginning. If you like them soft and wilted, feel free to add them at the start.