I think Boon had introduced petai bean to me at one of the cheap lemak place we used to visit often when I was living in Malaysia. the petai sambal… yummm…. Then back in Kluang, there was this lunch restaurant serves petai sambal with squids/prawns/sallops. I started cooking my own petai sambal seafood in Singapore with the canned sambal.
Petai bean are an acquired taste but is generally a popular bean in South East Asia. Petai beans are cooked in many ways but in general sambal is an essential ingredient. In the Asian supermarket in Maastricht, one can often find petai bean.
Sambal here in the Maastricht Asian Supermarket is not what I am familiar with. Either because they are Indonesian based sambal or because they are made in the Netherlands sambal. So last night, I tried to make my own sambal for the dish – Petai beans with prawns and sambal.
Ingredients for the raw sambal:
- 1 shallot – chopped
- 2 cloves of garlic – chopped
- 1 red chili – seed removed, chopped
- 2 small chili padi – seed removed, chopped
- 3 slices of ginger – chopped
- 7 dried prawns – soaked and chopped
- Tiny bit of prawn paste
- 1/4 teaspoon of tamarind paste
- 1 tablespoon of oil
- 1/3 teaspoon of salt
- 1/2 teaspoon of sugar
Put all the above ingredient in the food processor and blend them finely.
Other ingredients for the dish
- 6 prawns (I wished I had more!) – I kept the shell by cutting the back with a scissors to remove the intestine, you can remove the shell if you prefer not to have them
- handful of petai – cut in half. Again, I wish I had more petai beans!
Heat up the wok/pan with about 2 tablespoon of oil, add the sambal and stir fry until they smell very nice. You don’t want to under cook the dried prawns, they nicely fried dried prawns adds flavour to the dish.
Add petai beans into the wok/pan.
Stir fry for about 1 minutes, add the prawns into the wok/pan.
When you see both sides of the prawns have turn red (cooked), turn up the heat and add half a cup of water into the wok/pan. Close the lid for 30 seconds and add 1 tablespoon of coconut milk, a little salt if need to (taste it before adding the salt), mix them well and ready to serve.
This was so delicious and satisfying, Saskia should have call me on Monday for dinner instead of Sunday!