Stir Fry 3 Kinds Of Beans And Prawns With Sambal Belachan (shrimp Paste)
From quaypocooks 14 years ago
- 30 mins to make
- Serves 4
I remember when I cook sambal belachan the first time in the little apartment in California fifteen years back, my hubby asked me what is that pungent smell. I told him is belachan (shrimp paste). I believed this pungent smell is very similar to the pungent smell of blue cheese to me. Read more It is strange how different cultures perceive food. The following dish is a sambal belachan dish with all my favorite ingredients. I do not know if petai is available in certain countries but if it is not, you can omit it and the dish will still taste as good. See less
Ingredients
- Main Ingredients: shopping list
- 1 lb medium size shrimp or prawn, shelled and deveined. shopping list
- 8 pieces of French beans, cut into 1 ½ in long per piece shopping list
- 6 pieces of lady’s finger, cut into 1 ½ in long shopping list
- 1 cup petai shopping list
- Ingredients for sambal belachan: shopping list
- (A) shopping list
- 2 tb vegetable oil shopping list
- 15 shallot,peeled shopping list
- 10 red long chillies shopping list
- 5 cloves garlic shopping list
- 100 gm dried red chillies (soaked for 2 hours, you can add more if you like it more spicy) shopping list
- 1 ts salt shopping list
- 2 tbsp belacan, fried and mashed shopping list
- Ingredients for seasoning: shopping list
- (B) shopping list
- 2 tbsp tamarind powder shopping list
- 5-6 tbsp sugar or to taste shopping list
- salt to taste shopping list
- 1/2 cup water (add more if necessary) shopping list
How to make it
- Blend (A) in blender or pound until fine. Heat wok with oil and add blended sambal belachan and stir fry for 10 minutes. Add petai, French beans and ladies finger and stir fry till the beans looks darker green, about 5 mins. Add prawns and (B) and stir fry another 10 minutes or until shrimp is cooked but not overdone. Serve with plain white rice.
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