Entree: Singapore – Peranakan Singapore – Sambal Udang Petai (Stir-fried prawns in spicy sambal chili paste with petai (stink beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb large prawns, peeled and deveined, tails on (approx. 12–16 prawns)
- 8–10 petai pods (stink beans), about 3 1/2 oz, halved
- 2 tbsp (30 ml) neutral oil for frying
- 6 dried red chilies, soaked until soft and drained (about 1 1/16 oz)
- 3 fresh red chilis (optional for extra heat), about 0.53 oz
- 3 shallots, about 3 oz, peeled
- 3 cloves (5/16 oz) garlic
- 1 tsp belacan (shrimp paste), toasted
- 1 medium tomato, about 5 oz, chopped
- 1 tbsp (15 ml) tamarind paste (diluted in 2 tbsp/30 ml water) or 1 tbsp (15 ml) lime juice
- 2 tsp palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce or to taste
- 1/4 tsp salt, plus more to taste
- 2 tbsp (30 ml) water (to adjust sauce consistency)
- 1 sprig (optional) curry leaves or 1 tbsp chopped cilantro for garnish

Show original ingredient measurements

- 1 lb (454 g) large prawns, peeled and deveined, tails on (approx. 12–16 prawns)
- 8–10 petai pods (stink beans), about 100 g, halved
- 2 tbsp (30 ml) neutral oil for frying
- 6 dried red chilies, soaked until soft and drained (about 30 g)
- 3 fresh red chilis (optional for extra heat), about 15 g
- 3 shallots, about 3 oz (85 g), peeled
- 3 cloves (9 g) garlic
- 1 tsp (5 g) belacan (shrimp paste), toasted
- 1 medium tomato, about 5 oz (150 g), chopped
- 1 tbsp (15 ml) tamarind paste (diluted in 2 tbsp/30 ml water) or 1 tbsp (15 ml) lime juice
- 2 tsp (8 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce or to taste
- 1/4 tsp (1 g) salt, plus more to taste
- 2 tbsp (30 ml) water (to adjust sauce consistency)
- 1 sprig (optional) curry leaves or 1 tbsp (3 g) chopped cilantro for garnish

Instructions

1. Make the sambal paste: drain the soaked dried chilies and combine them with the fresh chilis, shallots, garlic, and toasted belacan in a blender or mortar and pestle. Pound or blend to a coarse paste, adding a little water only if needed to assist blending.
2. Heat the oil in a wide skillet or wok over medium heat. Fry the sambal paste, stirring constantly, until fragrant and the oil separates from the paste, about 4–6 minutes.
3. Add the chopped tomato and cook until it begins to break down, about 2–3 minutes. Stir in the tamarind (or lime juice), palm sugar, fish sauce, and salt. Adjust seasoning to balance sweet, sour, and salty.
4. Add the petai beans and stir to coat with the sambal. Cook 1–2 minutes to warm the beans but keep some bite.
5. Increase heat to medium-high and add the prawns. Stir-fry until the prawns turn pink and are cooked through, about 3–4 minutes, adding 2 tbsp (30 ml) water if the sauce becomes too dry.
6. Taste and adjust seasoning with more fish sauce, sugar, or lime juice as desired. Remove from heat, stir in curry leaves or garnish with cilantro, and serve immediately with steamed rice.