Sambal Prawn With Bitter Beans (Sambal Udang Petai)

Ingredients

• 80ml / 2 3/5 fl oz vegetable oil
• 50ml / 1 1/2 fl oz tamarind juice (assam juice) - mix tamarind pulp with hot water, strain
• 1 tbsp palm sugar (gula Melaka)
• 40 bitter beans or stink beans (petai), peeled
• 1/2kg / 1 pound of medium-sized prawns, shelled
• 6 tbsp / 3 fl oz sugar
• Salt to taste
• Paste Ingredients (to be finely ground)
• 10 shallots, peeled (red onions)
• 30 dried chilies, soaked in hot water to soften and drain
• 1 tbsp / 1/2 fl oz roasted shrimp paste (belacan)
• 1 cup water

Methods

1. Heat cooking oil in a wok, add paste and stir-fry till fragrant and oil begins to appear on the surface.
2. Add in bitter beans and fresh prawns. Then pour in tamarind juice and palm sugar.
3. Cook for several minutes, add salt to taste and water to prevent burning.
4. Dish onto a serving plate when prawns are cooked.