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.
Whether you like it dry or with more sambal gravy, this simple spicy prawn recipe is full of bold flavours. If you’ve ever wondered how to cook petai with prawns, this is the recipe to try (SOTO AYAM/CHICKEN NOODLE SOUP).
Prefer a cooking video? Watch the “Easy Prawn Petai Sambal” recipe video below on Nava’s Zen YouTube Channel, and find more tasty Malaysian recipes there.
½ cup petai (stink beans), cut in half
6 large prawns, whiskers snipped off, with some pounded fresh turmeric
Dried chili paste (include a small piece of roasted and pounded belacan/shrimp paste)
1 large tomato, cut into small pieces
4 shallots, sliced
Some palm sugar or Gula Melaka
Some calamansi lime
2 turmeric leaves (daun kunyit), sliced
¼ cup oil
Salt to taste
Heat oil and sweat the shallots.
Add chili paste and tomato.
Cook until oil separates and mixture becomes a thick paste.
Add petai (beans).
Season with sugar, salt, and lime juice.
Stir, then turn off the heat and mix in turmeric leaves.
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