Shrimp in spicy Peteh sauce

Ingredients for 2 servings:

• 200 g shrimp(s), fresh or frozen
• 200 g beans (Peteh beans), e.g. from the internet
• 500 g water
• 4 fish sauce (Kecap ikan), light
• 1 tbsp lemon juice
• 10 g tamarind syrup
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp white sugar
• 6 g instant chicken broth
• 4 tbsp peanut oil
• 2 tomatoes, fully ripe
• 2 macadamia nuts
• 2 Pepper, red, long
• 4 small onions, red
• 4 medium-sized garlic cloves
• 1 small chili, green, fresh or frozen
• 30 g broth, from the above mixed
• 3 g instant chicken broth
• 1 tbsp soy sauce, light
• 3 slice(s) pineapple or 5 heaped tbsp in pieces
• 3 tbsp coconut milk, creamy
• 1 tbsp lemon juice
• 4 tbsp orange juice
• 2 tbsp honey
• Honey to taste
• Salt to taste
• 2 tomatoes, fully ripe
• 2 tbsp celery leaves, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Recipe from Lombok, Indonesia, original title: Sambal Goreng Peteh Udang

Thaw frozen prawns. Remove the heads from fresh prawns, skin them, and cut out the intestines from the back of the prawns. Rinse and set aside. Wash the peteh beans and halve them lengthwise. If any have black-gray burrs inside, throw them in the organic waste. Rinse the rice until the water runs clear, then cook it in a pot with 1.5 cups of water. For the sambal, chop the macadamia nuts. Peel and deseed the tomatoes and quarter them for the sambal. Cut them into small cubes for the garnish. Remove the stem from the red chili pepper, halve them lengthwise, and remove the seeds and diaphragms. Cut the peppers crosswise into 1 cm long pieces. Trim the ends of the small red onions and garlic cloves, peel them, and quarter them. Cut the pineapple slices into small cubes. Place all the ingredients for the broth in a sufficiently large pot and bring to a boil. Simmer for 10 minutes. Cook the halved peteh beans in the broth for 5 minutes. Remove from the broth, rinse with cold water, and set aside. Bring the broth to a simmer and add the prawns. As soon as they turn pink, remove immediately and set aside. You’ll still need the broth! Heat a pan, add 4 tablespoons of palm oil, and let it heat up. Add the macadamia pieces and roast for a minute, then add the garlic cloves and the chopped onion and roast until translucent. Deglaze with about 40 ml of the broth. Add the chilies, instant chicken broth, soy sauce, and chili peppers. Mix everything well, cover, and simmer for 5 minutes. Remove from the heat and let cool. Once cooled, add the roughly chopped tomatoes, pineapple pieces, and the remaining liquid ingredients for the sambal to a blender. Add 30 ml of the broth. First, blend coarsely on the lowest setting for 30 seconds, then blend finely on the highest setting for one minute. If the sambal has about the consistency of toothpaste, add about 20 ml of the broth to the sambal and blend briefly. Season the sambal with salt and honey. Place the peteh beans and sambal in a pan, mix well, and bring to a slow simmer. In the meantime, garnish the plates for serving and add cooked rice, if desired. Wash the celery leaves and chop them if desired. Mix the prawns into the peteh beans and simmer for one minute. Divide the mixture among the plates, garnish with the small tomato pieces and celery leaves, and serve immediately. Note: The peteh beans have a nutty flavor and, in combination with the prawns, make this dish a real experience.