Spicy Prawn with Beans Recipe: Sambal Petai Udang

Healthy, spicy superfood. Petai Sambal with prawns, or stink beans cooked in a Malay spicy gravy, is a classic Malaysian seafood recipe. Petai is an acquired taste, not for the faint-hearted due to its strong smell, but beloved by Malaysians (SARDINE SAMBAL/SAMBAL SARDIN). 

 

Packed with health benefits, it contains a list of nutrients. Petai can also be eaten raw as a salad or ulam, dipped in sambal belacan, and paired with fresh vegetables like cucumber and salad leaves.

Also known as Pete or Peteh in Indonesian, petai can also be stir-fried with seafood such as prawns, dried anchovies (ikan bilis), or squid (sotong). Even a vegetarian petai recipe is possible.

 

A classic Malaysian dish, this sambal udang features aromatic herbs like lemongrass and turmeric leaf, adding more nutrition and fragrance to the Petai Sambal. Spicy and bold in taste, Sambal Petai or Spicy Stink Beans makes a Malaysian meal truly outstanding (FISH HEAD CURRY). 

 

How to cook Easy Prawn Petai Sambal or Spicy Stink Beans is captured in a YouTube Shorts video attached below.

Ingredients for Spicy Prawn with Bean

6 large prawns -whiskers snipped off, and cleaned 

1 inch fresh turmeric - pounded 

**Squeeze fresh turmeric juice and mix into prawns 

½ cup stink beans - cut in half
Dried red chili paste - per taste

One small piece roasted shrimp paste - pound 

1 large tomato - cut into small pieces
4 shallots - sliced
Palm sugar - per taste
Calamansi lime juice - per taste
2 turmeric leaves - sliced 
¼ cup oil
Salt to taste

How to make Spicy Prawn with Beans
Heat oil and sweat shallots.
Add chili paste, shrimp paste and tomato.
Cook until oil separates and mixture becomes a thick paste.

Add prawns and cook until done.
Add beans, 
Season with sugar, salt, and lime juice.

Stir all in.

Switch off the heat and stir in turmeric leaf.

In another cooking style, boiled eggs and kaffir lime leaves are added to spicy prawns with beans, as shown in this video.