Another marriage matched in heaven our Malaysian Petai (Sambal Sotong Petai), aka Stink Beans dish. Its perfection to our palates when we forcefully or without forcing each other to be together in a sambal spiciness (Sambal Kentang Ikan Asin). Petai and Udang/Prawns (Sambal Petai Udang Kering)? Even Petai and Bilis/Anchovies (Sambal Tumis Ikan Bilis Petai & Sambal Bilis Petai)? Where are you petai lovers? Are you not agreeing with me? I bet you love any of these combination of petai and of course, how can we cook petai, as I have already told you without chillies (Sambal Udang/Prawn)? Henceforth, to make this Sambal Udang Petai, essentially, in fact you must buy the freshest prawns (Prawn Noodle Soup, Devilled Prawns & Bitter Gourd Prawn Curry). Otherwise, you are wasting your time and your money. Make sure you checklist the prawns first (Chinese Prawn Fritters, Prawn Mango Curry & Sichuan Chilli Prawns) whilst picking up the petai. When petai is a concern for me, I usually buy those already peeled and sealed in the plastic for time saving and instead of adding the pieces just like that, I slice. Why do I slice the petai? Because of the probability of wriggly worms playing sparks inside. Thereafter? Go ahead. Replicate or tweet this recipe of mine.
