Monday, October 12, 2015

Kunyit (Turmeric) Petai Prawn Sambal/Chilli Gravy

I bet, I sincerely believe that, you have already got the picture on what sort of foodie I am. One which I think I have already repeated million of times  (Malaysian Banana Pancake, Taucu Fish, Buah Keluak AyamNasi Kerabu). Can't help it people. I just can't help it especially on days I can't crank up any other intro for my recipes. I guess today is one of the days, I agree I am beginning to sound like a major parrot by repeating the same thing over and over again (Fried Pompret Ginger). Please bear with me. As I go along, maybe some ideas will pop up and then I can slowly divert to an interesting topic. Am I there yet? Sincerely, I don't know. This thing about forcing pushing yourself to write on days when your brain is is all jam-stuck is not a nice thing. I, trust me, have been rushing my even imaginative creatively, I am getting nowhere. So, the best will be to speak about my favourite ingredients (Prawn Fritters, Prawn Mango Curry, Chilli Oyster Prawn & Prawn Coconut Milk Long Beans) which pretty much I think is gonna sound boring and mundane. Nevermind, I shall still continue. 

In a Malaysian kitchen like mine, its about further exploring on how to incorporate our local ingredients for a different dish (Butter Prawns, Prawn Brinjal Curry. Cabbage Prawn & Lemongrass Chilli Prawns). Sometimes too, actually most of the time, its the same ingredients for coining another version of our another Malaysian dish. This Petai/Stinkbeans Prawn Sambal I think is not alien to you. Remember, all those petai recipes I have already previously shared (Petai Egg, Petai Dried Prawns, Chilli PetaiLemongrass Prawn Petai Sambal, Petai Bilis/AnchoviesSotong Sambal Petai). Indeed. Since its been quite some time I have not cooked petai and prawns and these ingredients were already in my fridge, actually I pluck turmeric leaves from my tiny garden (Turmeric Fish), I thought I might as well make do with them. This Kunyit/Turmeric Petai Prawn Sambal I sincerely vouch is a true representation of a dish that won't let any Malaysian down. Specifically for those of you who love stink beans, cooked with fresh prawn for the appreciated mouth packing and punching tastes. Get your plate of rice ready after cooking and prior to heartily and gloriously tucking in. Oh-boy! I did right, right? I manage to write any interesting intro right? 

7 large/tiger prawns (soak in lime juice to remove smell and sliminess, rinse, snip the head and the legs, insert insert a tooth pick in the centre to pull out the vein, pat dry and keep aside)

1 packet petai/stink beans - cutting into two is advisable because sometimes there can be creepy crawlies inside.
1 turmeric leaf/daun kunyit - sliced thinly 
Lime juice - as needed
1/4 cup oil
Salt to taste

For the chilli paste (blend for a thick paste with some water)
6 fresh red chillies (or as needed)
1 lemongrass
1 inch fresh turmeric (or 1 tsp turmeric powder)
5 shallots
5 garlic 
1/2 inch roasted belacan/shrimp paste (don't have? never-mine)
1/2 inch ginger 
Heat oil and when heated, add chilli paste.
Fry over low heat till aromatic and oil splits
Add prawns and season with salt.
Simmer and cook to cook prawns.
(Note: Watch the timing. Otherwise prawns will become rubbery)
Add petai, turmeric leaf and lime juice.
Stir to combine in and dish out.

(Note: can add petai earlier to cook for a texture you prefer. We like it quite raw).
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  1. This looks fantastic!! We usually have petai in chutney form but this is something I'll definitely try out. Beautifully presented!

  2. I do not eat to much spicy food but this looks delish.

  3. These prawns look delicious! And I'm the same with the photos! With the number of stepwise pictures I take, I'm lost most of the time!

  4. Those prawns are fresh and flavourful! Those stink beans sound really interesting.

  5. I've never cooked with petai before. Great tips on the creepy crawlies, Nava! Hahaha! xoxo

  6. Easy and yummy dish, kunyit is not available here.

  7. Prawns break me out but we do make it once in a while..with ur tempting dish here i might forget abt the breakout.. Lol

  8. dear mam, do i need to soak the petai or i can straight away put the petai together ?

  9. Vellachamy - no need to soak the petai. Just rinsed and as said, simmer to soften to a texture you like.


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