Petai, also known as stink beans, may not be
everyone’s favourite, but they are much loved in Malaysia and Indonesia. Packed
with health benefits, petai is often eaten raw as ulam (Malay-style raw salad).
In traditional Malaysian cooking, petai is commonly prepared as sambal (SAMBAL TELUR/EGG SAMBAL), a spicy
gravy or sauce, cooked with seafood like prawns, dried anchovies (ikan bilis),
or squid (sotong).
This easy prawn sambal recipe is one of the best ways to enjoy petai at home. It’s a classic Malaysian sambal dish made with simple, pantry-friendly ingredients (STIR-FRIED WINGED BEANS). For extra aroma and flavour, don’t skip the much-loved Asian herbs like lemongrass. In today’s version of Petai Prawn Sambal, turmeric leaves and fresh turmeric are added to enhance the earthy taste.