Sambal Udang Pete

2010 May 16
by linda

When I was a teenager and living with my grandmother, I could tasted dishes complimented with petai at least once a week. My grandmother could cook them in different varieties of dishes and they were all absolutely delicious and addictive. They could be added to curry, stir fried, deep fried, steamed, braised and fried chilli. But my absolute favourite is the young petais which are still in their pods sliced very thinly, then deep fried until crunchy. They then stir fried with sambal chilli and deep fried ikan teri (also known as ikan bilis or deep fried anchovies).

Unfortunately, I couldn’t find fresh petai in Australia, at least not that I know of. All I could get is frozen petai or petai in can. I usually buy the frozen one, however when they are defrosted, they become soggy and you couldn’t really achieve how the petai should be taste like in a dish, if you know what I mean. My aunt actually suggested me to use the can one instead of the frozen one because she said they are crunchier and taste fresher. Well next time I’ll definitely give a can one a go.

I believe not everybody will love petai because of its distinct smell, and if your toilet could complain, it will reject you from doing your things there. The smell will remains for quite sometimes in the bathroom. To prevent you from curiosity, have a go with cooking something different for your dinner tonight, then you will understand what I meant.

Sambal Udang Pete


  • 1 kg prawns, head off , shell off and vein off but keep the tail
  • 500 gr potatoes, cut into cubes and deep fried
  • petai also known as Sator (could be found in Asian groceries store, frozen or canned in brine)
  • 1 tomato, wedges
  • 1 tbsp garlic puree
  • about 1 cup of chilli puree
  • 1  tsp salt or according to your preferences
  • 2 tbsp vinegar (different brand might have different level of sourness, so don’t add everything at the same time)
  • 3 tbsp sugar or according to  your preferences
  • 1 1/2 tbsp tomato sauce
  • oil for stir frying


  1. Heat generous amount of oil in the wok.
  2. Add in garlic and tomato wedges. Stir for 1 minute.
  3. Add prawns and petai, and stir for about 3 minutes or until the skin has changed colour.
  4. Add chilli and let it simmers for 5 minutes over low medium heat. Stir occasionally.
  5. Add salt and vinegar and stir it.
  6. Add tomato sauce and sugar and stir it.
  7. Taste them and adjust the flavour with salt, sugar, and vinegar.
  8. Add the deep fried potatoes and stir them until well mixed and coated.

Preparation time (duration): 60

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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