82. Sambal Tumis Udang with Petai

• April
• 4

9:25 pm Home Cooking, Lunch Time, Seafood, Spiced it up

Large prawns are not expensive around here, so we are lucky in that sense. However, since it would take us more than an hour to get anywhere where the prices would be that low, I am not sure how lucky could we say we really are, eh?

But anyway, I had wanted to cook this since the husband bought home some petai/sato. So when he bought home those juicy prawn, I decided to go ahead and cook it.

It shouldn’t be too hot that the husband could not eat it heh.

SAMBAL TUMIS UDANG WITH PETAI

Ingredients 500 g shrimp 1/2 cup petai 1 cinnamon stick 2 star anise 3 bunga cengkih 3 TB oil 3 asam keping 4 TB sugar (or more/less) Salt

Ground together

• 2 onions
• 4 garlic
• 10 dried chillies, deseeded
• 5 buah keras (candlenuts)

Method Heat the oil, then add the cinnamon, bunga cengkih and star anise. Fry till fragrant, then add the grounded ingredients. Fry on medium until the oil separates. Add salt, asam keping, and the shrimp. Turn the heat on high, continuing to stir. Then add the petai. Add sugar to taste. Serve hot with white steamed rice.