Friday, April 25, 2008

Resepi sambal udang petai

Resepi Sambal Tumis Udang Petai.

1 cup of petai beans
Some medium fresh prawns, cleaned and beheaded.
3 shallots, 2 garlic, 1 inch ginger (blended)
1 cup of blended fresh red chili (blended with some water)
1 stalk of lemongrass, crushed
2 tablespoon of tamarind juice
1/2 cup fresh coconut milk
1 teaspoon sugar
1 pinch saltoil for cooking

Cooking it is very simple. So if you think sambals are difficult and tedious to cook, try this one!

1. Preheat the saucepan with oil, and when it is hot pour the blended ingredients, fry for 3 minutes until aromatic. Add lemongrass and the coconut milk.
2. Add prawns and stir a little, then pour in the tamarind juice. Bring to boil.
3. Add the petai beans, stirring occassionally for 5-10 mins until prawn is cooked.
4. Add in sugar and salt to taste, and serve hot.If the sambal is rather watery, you may leave it to thicken over small heat a while longer

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