Prawn Sambal Balado - juicy, spicy, pungent
eating stinky petai is more important than your date plans anyway
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Udang Balado
(serves 2 to 3)
6-8 tiger prawns, whole or peeled
12-15 red chillies
2 bird’s eye chillies (chilli padi)
6 shallots, peeled
3 garlic cloves
1/2 cup oil
6 pcs lime leaves, lightly torn
100g petai (stink bean), halved
3 stalks lemon basil, remove stem (you can also use thai basil)
salt, to taste
1/2 tsp sugar
1 tsp mushroom seasoning or MSG (optional)
1/2 lime, juiced (optional)
water, for boiling
directions
bring a pot of water to a boil. submerge the chillies, shallots and garlic. boil for 3 minutes and then strain out the ingredients from the water.
transfer the ingredients to a blender / vegetable chopper and blend until it becomes a coarse, chunky paste. alternatively, you can pound it with a mortar and pestle.
heat oil in a wok/pan. on medium heat. one oil is hot and almost reaches smoking point, add the sambal paste and kaffir lime leaves and constantly stir with a spatula. sauté until the sambal paste turns slightly dry.
place the prawns and petai and toss well. cover the pot and let the prawns cook fully. season with salt, sugar and mushroom seasoning.
fold in the basil and squeeze in some lime juice.
serve with steamed rice and enjoy!
feeling spicy? check out our other fiery recipes!
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