Sambal Udang and Petai (prawn and petai sambal)

A recipe from Ramael Scully's Curry crash course.


75ml vegetable oil
50g tamarind pulp 
125ml water
300g prawns, shelled and deveined
100g stink beans (Petai)
Salt, to taste 
Caster sugar, to taste 

Ground Spice paste:
80g fresh red chillies, de-seeded and roughly chopped 
10g dried chillies, de-seeded and soaked in water 
200g Thai shallots
20g garlic cloves
20g candlenuts
10g belachan (toasted)


  1. Place all the ingredients for the spice paste in a food processor and blitz. Set aside until ready to use. 

  2. Heat the oil in a pan over a medium heat. Add the spice paste and sauté until fragrant. 

  3. Mix the tamarind pulp with the water and strain the mixture. Add the prawns and tamarind water and bring to a quick boil. Add the stink beans and season to taste with salt and sugar. Fry the prawns until they are cooked and the gravy is at the desired consistency and then serve at once.