Prawn Sambal Balado - juicy, spicy, pungent

eating stinky petai is more important than your date plans anyway

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 how uncle actually is: 🥰🌸✨ #sgfoodie #sgfood #prawns #punk @pop.culture.punch

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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!

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  feeling spicy? check out our other fiery recipes!