Prawn and Petai Sambal
Hot, pungent, and not for everyone. The petai gets only a brief fry so it stays crunchy.
- Time
- 25 min
- servings
- 3
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 19.000
Equipment used:StoveWok
Contains: Shellfish
Ingredients
Quantities adjust automatically.
- 300 gShrimpNot yet
- 2 blockPetaiNot yet
- 8 pcRed chiliNot yet
- 8 pcBird's eye chilioptionalNot yet
- 8 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 1 pcTomatoNot yet
- 3 sheetKaffir lime leafNot yet
- 1 tspPalm sugarNot yet
- 1½ tspSaltNot yet
- ½ pcLimeoptionalNot yet
- 5 tbspCooking oilNot yet
Method
- 1
Coarsely pound the chilies, shallots, garlic, and tomato.
- 2
Fry the paste with lime leaves until cooked and the oil separates.
- 3
Add the prawns and cook until they change colour — no more than two minutes.
- 4
Add the petai, palm sugar, and salt. Toss for 60 seconds, squeeze lime, and serve.
Estimated nutrition per serving
- Energy
- 346 kkal
- Protein
- 24 g
- Carbohydrate
- 18 g
- Fat
- 20 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
I Cooked This
No published reviews for this recipe yet.