Sambal Udang

Anita Jacobson’s selected sambal udang includes petai, the bright green stink beans that give this shrimp-and-chili dish its characteristic fragrance. She chooses Fresno chilies for the milder version her family enjoys.

The shrimp are deveined and shelled while their tails remain intact. Petai beans are halved, washed and drained, and Fresno chilies, shallots, garlic and candlenuts are ground into a smooth paste.

The petai briefly sauté in oil until brighter green, then leave the wok. The same oil fries the paste before quartered tomatoes, water, coconut milk, sweet soy sauce, salt and sugar join it.

The sauce simmers until the tomatoes break down and the liquid thickens. The petai return with a separate portion of sliced chilies, followed by the shrimp for a brief final toss.

Jacobson transfers the finished dish to a serving bowl or plate and serves steamed white rice alongside. The tomato-and-coconut sauce brings the shrimp, chilies and fragrant beans together.