Spicy Shrimp with Petai and Minced Meat

Here’s a detailed recipe for Spicy Shrimp with Petai (Stink Beans) and Minced Meat, a bold and flavorful Southeast Asian dish known for its intense umami, heat, and the unique aroma of petai. This dish blends shrimp, minced meat (commonly chicken or pork), and petai beans in a spicy sambal sauce.

🦐 Spicy Shrimp with Petai and Minced Meat

(Serves 3–4)

🔪 Ingredients

Main:

• 200g medium shrimp (peeled and deveined; tails optional)

• 100g minced meat (chicken or pork)

• 100g petai (stink beans), halved

• 2 tbsp cooking oil

• 1 tsp sugar

• Salt to taste

• 2–3 kaffir lime leaves (optional, for fragrance)

Spice Paste (Sambal Base):

• 6–8 dried red chilies (soaked in hot water until soft)

• 2 fresh red chilies (adjust to taste)

• 4 shallots

• 3 cloves garlic

• 1 tbsp belacan (fermented shrimp paste), toasted

• 1 tomato (or 1 tbsp tomato paste)

• 1 tbsp tamarind juice (from 1 tsp tamarind pulp + 2 tbsp water)

🍳 Instructions

Step 1: Prepare the Ingredients

1. Soak dried chilies in hot water for 10–15 minutes until softened. Drain before blending.

2. Clean the petai: Halve them and remove any inner skin or membranes if needed.

3. Toast the belacan briefly on a dry pan until aromatic (1–2 minutes).

4. Blend spice paste: In a blender or food processor, combine soaked dried chilies, fresh chilies, shallots, garlic, tomato, belacan, and tamarind juice. Blend into a smooth paste. Add a little water if needed to help blending.

Step 2: Cook the Sambal

1. Heat 2 tbsp oil in a wok or deep skillet over medium heat.

2. Add the blended spice paste and fry until oil separates and the sambal is fragrant and darker in color (about 5–7 minutes).

3. Stir in sugar and salt to taste. You can also add torn kaffir lime leaves at this stage for extra aroma.

Step 3: Add Meat and Shrimp

1. Add the minced meat and stir-fry in the sambal until fully cooked (4–5 minutes). Break it up with your spatula so it mixes well with the paste.

2. Add the shrimp and cook until just pink and curled (2–3 minutes depending on size).

Step 4: Add Petai

1. Add petai and stir well. Cook for another 2–3 minutes until the petai is just tender but still has a bit of crunch.

2. Taste and adjust seasoning: Add more salt, sugar, or tamarind juice if needed to balance the heat and tang.

Step 5: Serve

1. Remove from heat.

2. Serve hot with steamed jasmine rice or coconut rice.

🍚 Serving Suggestions

• Excellent with nasi lemak, steamed rice, or as a side for a Southeast Asian-style meal.

• Garnish with fried shallots or fresh coriander if desired.

🔥 Tips

• Want it less spicy? Reduce the dried or fresh chilies.

• Want extra heat? Add bird’s eye chilies.

• Petai has a strong smell. Store leftovers in airtight containers.

• Don’t overcook the shrimp — they can get rubbery.