{"id":4308,"date":"2025-06-23T06:55:14","date_gmt":"2025-06-23T06:55:14","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=4308"},"modified":"2025-06-23T06:57:38","modified_gmt":"2025-06-23T06:57:38","slug":"sambal-petai-parkia-speciosa-hassk-with-prawns","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/sambal-petai-parkia-speciosa-hassk-with-prawns\/","title":{"rendered":"Sambal Petai (Parkia speciosa Hassk) with Prawns"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"4308\" class=\"elementor elementor-4308\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f317b6a e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"f317b6a\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\" data-core-v316-plus=\"true\">\n\t\t<div class=\"elementor-element elementor-element-e93f8fc e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"e93f8fc\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-9a6879c e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"9a6879c\" data-element_type=\"container\" data-settings=\"{&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6f4c39c elementor-widget elementor-widget-heading\" data-id=\"6f4c39c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">Sambal Petai (Parkia speciosa\nHassk)<br>with Prawns<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d16374a elementor-widget elementor-widget-image\" data-id=\"d16374a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"955\" height=\"630\" src=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover.webp\" class=\"attachment-large size-large wp-image-4291\" alt=\"\" srcset=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover.webp 955w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover-300x198.webp 300w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover-768x507.webp 768w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover-18x12.webp 18w\" sizes=\"(max-width: 955px) 100vw, 955px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8123f3d e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"8123f3d\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e850f45 elementor-widget elementor-widget-heading\" data-id=\"e850f45\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u8bf4\u660e\uff1a<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-119d301 elementor-widget elementor-widget-text-editor\" data-id=\"119d301\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div><strong>Instructions For Sambal :<\/strong><\/div><div>1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.<\/div><div>2.\u00a0 Heat a pan with oil and toast the belacan until it dries out, becoming powdery and<\/div><div>emitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrap<\/div><div>the belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius until<\/div><div>fragrant. Allow it to cool.<\/div><div>3.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.<\/div><div>4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.<\/div><div>5.\u00a0 Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 until<\/div><div>fragrant and lightly browned (about 6 minutes).<\/div><div>6.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).<\/div><div>7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oil<\/div><div>separates (10-12 minutes).<\/div><div>8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.<\/div><div>9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.<\/div><div>10.\u00a0Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized container<\/div><div>and refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month when<\/div><div>frozen.<\/div><div>This recipe yields approximately 300 grams of sambal.<\/div><div>\u00a0<\/div><div><strong>Instructions For sambal petai with prawns :<\/strong><\/div><div>1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.<\/div><div>2.Add dry shrimp sambal. Saut\u00e9 for 20 seconds until fragrant. Then add onion, saut\u00e9 for<\/div><div>another 20 seconds.<\/div><div>3.Add prepared prawns and petai . Stir fry for another 5 minutes or until prawns are cooked.<\/div><div>4.Add water and sugar to taste.<\/div><div>\u00a0<\/div><div><strong>Usage:<\/strong><\/div><div>This sambal can be used as a cooking sauce for dishes such as sambal prawns, sambal petai,<\/div><div>sambal long bean, sambal potatoes, Mee Siam and Singapore Laksa. Please refer to the<\/div><div>respective recipes for more details.<\/div><div>\u00a0<\/div><div><strong>Tip:<\/strong><\/div><div>For the best results, use belacan made from fresh ingredients. Fresh belacan not only<\/div><div>enhances the aromatic taste but also improves the vibrant color of the sauce. Some varieties<\/div><div>of belacan, especially those with a deep, pungent aroma, may darken the sambal and impart a<\/div><div>dull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan is<\/div><div>essential to maintain the signature freshness and flavor of the sambal.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3e50d63 e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"3e50d63\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-21fc17f elementor-widget elementor-widget-heading\" data-id=\"21fc17f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1b3db5 elementor-widget elementor-widget-text-editor\" data-id=\"e1b3db5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div>Prep Time: 20 minutes<\/div><div>Cooking Time: 15 minutes<\/div><div>\u00a0<\/div><div><strong>Fresh Ingredients For Sambal :<\/strong><\/div><div>1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, then<\/div><div>drained well<\/div><div>2.\u00a0 150 grams fresh red chilies, chopped<\/div><div>3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes<\/div><div>4.\u00a0 200 grams shallots, thinly sliced<\/div><div>5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)<\/div><div>6.\u00a0 20 grams roasted belacan, crumbled<\/div><div>7.\u00a0 3 tablespoons palm sugar<\/div><div>8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)<\/div><div>9.\u00a0 1 large red onion, halved and sliced (optional)<\/div><div>10.\u00a03 pandan leaves, knotted<\/div><div>11.\u00a0Sea salt, to taste<\/div><div>\u00a0<\/div><div><strong>Fresh Ingredients For Sambal Petai with Prawn :<\/strong><\/div><div>1.\u00a0 350g of fresh small size prawns (unshelled, cleaned and deveined)<\/div><div>2.\u00a0 150g of fresh Petai (clean, halve, blenched in salt water)<\/div><div>3.\u00a0 1 purple onion slice<\/div><div>4.\u00a0 \u00bc cup of water<\/div><div>5.\u00a0 2 table spoon of vegetable oil<\/div><div>6.\u00a0 Soya sauce to taste<\/div><div>7.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Sambal Petai (Parkia speciosa Hassk)with Prawns Instruction Instructions For Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 Heat a pan with oil and toast the belacan until it dries out, becoming powdery andemitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrapthe belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius untilfragrant. Allow it to cool.3.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 untilfragrant and lightly browned (about 6 minutes).6.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized containerand refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month whenfrozen.This recipe yields approximately 300 grams of sambal.\u00a0Instructions For sambal petai with prawns :1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.2.Add dry shrimp sambal. Saut\u00e9 for 20 seconds until fragrant. Then add onion, saut\u00e9 foranother 20 seconds.3.Add prepared prawns and petai . Stir fry for another 5 minutes or until prawns are cooked.4.Add water and sugar to taste.\u00a0Usage:This sambal can be used as a cooking sauce for dishes such as sambal prawns, sambal petai,sambal long bean, sambal potatoes, Mee Siam and Singapore Laksa. Please refer to therespective recipes for more details.\u00a0Tip:For the best results, use belacan made from fresh ingredients. Fresh belacan not onlyenhances the aromatic taste but also improves the vibrant color of the sauce. Some varietiesof belacan, especially those with a deep, pungent aroma, may darken the sambal and impart adull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan isessential to maintain the signature freshness and flavor of the sambal. Ingredients Prep Time: 20 minutesCooking Time: 15 minutes\u00a0Fresh Ingredients For Sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Sambal Petai with Prawn :1.\u00a0 350g of fresh small size prawns (unshelled, cleaned and deveined)2.\u00a0 150g of fresh Petai (clean, halve, blenched in salt water)3.\u00a0 1 purple onion slice4.\u00a0 \u00bc cup of water5.\u00a0 2 table spoon of vegetable oil6.\u00a0 Soya sauce to taste7.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4308","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.11 (Yoast SEO v20.11) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sambal Petai (Parkia speciosa Hassk) with Prawns -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sslbelacan.com\/cn\/sambal-petai-parkia-speciosa-hassk-with-prawns\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sambal Petai (Parkia speciosa Hassk) with Prawns\" \/>\n<meta property=\"og:description\" content=\"Sambal Petai (Parkia speciosa Hassk)with Prawns Instruction Instructions For Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 Heat a pan with oil and toast the belacan until it dries out, becoming powdery andemitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrapthe belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius untilfragrant. Allow it to cool.3.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 untilfragrant and lightly browned (about 6 minutes).6.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized containerand refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month whenfrozen.This recipe yields approximately 300 grams of sambal.\u00a0Instructions For sambal petai with prawns :1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.2.Add dry shrimp sambal. Saut\u00e9 for 20 seconds until fragrant. Then add onion, saut\u00e9 foranother 20 seconds.3.Add prepared prawns and petai . Stir fry for another 5 minutes or until prawns are cooked.4.Add water and sugar to taste.\u00a0Usage:This sambal can be used as a cooking sauce for dishes such as sambal prawns, sambal petai,sambal long bean, sambal potatoes, Mee Siam and Singapore Laksa. Please refer to therespective recipes for more details.\u00a0Tip:For the best results, use belacan made from fresh ingredients. Fresh belacan not onlyenhances the aromatic taste but also improves the vibrant color of the sauce. Some varietiesof belacan, especially those with a deep, pungent aroma, may darken the sambal and impart adull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan isessential to maintain the signature freshness and flavor of the sambal. Ingredients Prep Time: 20 minutesCooking Time: 15 minutes\u00a0Fresh Ingredients For Sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Sambal Petai with Prawn :1.\u00a0 350g of fresh small size prawns (unshelled, cleaned and deveined)2.\u00a0 150g of fresh Petai (clean, halve, blenched in salt water)3.\u00a0 1 purple onion slice4.\u00a0 \u00bc cup of water5.\u00a0 2 table spoon of vegetable oil6.\u00a0 Soya sauce to taste7.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sslbelacan.com\/cn\/sambal-petai-parkia-speciosa-hassk-with-prawns\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-23T06:57:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover.webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/\",\"url\":\"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/\",\"name\":\"Sambal Petai (Parkia speciosa Hassk) with Prawns -\",\"isPartOf\":{\"@id\":\"https:\/\/sslbelacan.com\/#website\"},\"datePublished\":\"2025-06-23T06:55:14+00:00\",\"dateModified\":\"2025-06-23T06:57:38+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/sslbelacan.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sambal Petai (Parkia speciosa Hassk) with Prawns\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/sslbelacan.com\/#website\",\"url\":\"https:\/\/sslbelacan.com\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/sslbelacan.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"zh-Hans\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Sambal Petai (Parkia speciosa Hassk) with Prawns -","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sslbelacan.com\/cn\/sambal-petai-parkia-speciosa-hassk-with-prawns\/","og_locale":"zh_CN","og_type":"article","og_title":"Sambal Petai (Parkia speciosa Hassk) with Prawns","og_description":"Sambal Petai (Parkia speciosa Hassk)with Prawns Instruction Instructions For Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 Heat a pan with oil and toast the belacan until it dries out, becoming powdery andemitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrapthe belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius untilfragrant. Allow it to cool.3.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 untilfragrant and lightly browned (about 6 minutes).6.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized containerand refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month whenfrozen.This recipe yields approximately 300 grams of sambal.\u00a0Instructions For sambal petai with prawns :1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.2.Add dry shrimp sambal. Saut\u00e9 for 20 seconds until fragrant. Then add onion, saut\u00e9 foranother 20 seconds.3.Add prepared prawns and petai . Stir fry for another 5 minutes or until prawns are cooked.4.Add water and sugar to taste.\u00a0Usage:This sambal can be used as a cooking sauce for dishes such as sambal prawns, sambal petai,sambal long bean, sambal potatoes, Mee Siam and Singapore Laksa. Please refer to therespective recipes for more details.\u00a0Tip:For the best results, use belacan made from fresh ingredients. Fresh belacan not onlyenhances the aromatic taste but also improves the vibrant color of the sauce. Some varietiesof belacan, especially those with a deep, pungent aroma, may darken the sambal and impart adull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan isessential to maintain the signature freshness and flavor of the sambal. Ingredients Prep Time: 20 minutesCooking Time: 15 minutes\u00a0Fresh Ingredients For Sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Sambal Petai with Prawn :1.\u00a0 350g of fresh small size prawns (unshelled, cleaned and deveined)2.\u00a0 150g of fresh Petai (clean, halve, blenched in salt water)3.\u00a0 1 purple onion slice4.\u00a0 \u00bc cup of water5.\u00a0 2 table spoon of vegetable oil6.\u00a0 Soya sauce to taste7.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)","og_url":"https:\/\/sslbelacan.com\/cn\/sambal-petai-parkia-speciosa-hassk-with-prawns\/","article_modified_time":"2025-06-23T06:57:38+00:00","og_image":[{"url":"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/petai-cover.webp"}],"twitter_card":"summary_large_image","twitter_misc":{"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"3 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/","url":"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/","name":"Sambal Petai (Parkia speciosa Hassk) with Prawns -","isPartOf":{"@id":"https:\/\/sslbelacan.com\/#website"},"datePublished":"2025-06-23T06:55:14+00:00","dateModified":"2025-06-23T06:57:38+00:00","breadcrumb":{"@id":"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/sslbelacan.com\/sambal-petai-parkia-speciosa-hassk-with-prawns\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/sslbelacan.com\/"},{"@type":"ListItem","position":2,"name":"Sambal Petai (Parkia speciosa Hassk) with Prawns"}]},{"@type":"WebSite","@id":"https:\/\/sslbelacan.com\/#website","url":"https:\/\/sslbelacan.com\/","name":"","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sslbelacan.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"zh-Hans"}]}},"_links":{"self":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/comments?post=4308"}],"version-history":[{"count":4,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4308\/revisions"}],"predecessor-version":[{"id":4313,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4308\/revisions\/4313"}],"wp:attachment":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/media?parent=4308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}