Prawn Sambal with Parkia Beans (Sambal Udang Petal)


250 ml Cooking oil
2 tbsp Sugar
500 g Prawns (shrimps), feelers removed and cleaned with salt
300 g Parkia/stink beans (petai)
2 tbsp Tamarind pulp, mixed with 125 ml water, squeezed and juice strained
1 cube Anchovy stock
6 tbsp Coconut cream, extracted from grated coconut
1 Onion, peeled and sliced into rings
Finely Ground
20 Dried chilies, boiled to soften
10 Shallots, peeled
1 tbsp Dried shrimp paste (belacan) powder




Heat cooking oil and fry ground ingredients until fragrant. Add sugar and stir until sugar dissolves and caramalises. Add prawns, parkia/stink beans, tamarind juice, anchovy stock and coconut cream. Season with salt and stir until cooked. Add onions and more water if gravy is too thick. Transfer to a bowl and serve.

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