Spicy Malaysian Prawns with Stink Beans (Sambal Petai)
Experience the bold flavors of Malaysia with this authentic dish featuring plump prawns and distinctive petai beans, all coated in a rich, spicy sambal. It's a truly satisfying and aromatic meal that brings the essence of Southeast Asian cuisine to your table.
Let's cook.
Prepare the sambal paste: Blend the soaked dried red chilies, shallots, garlic, and ginger with 2 tablespoons of water until a smooth paste forms.
Heat 2 tablespoons of cooking oil in a large wok or pan over medium heat. Add the prepared sambal paste and stir-fry for 8-10 minutes, or until the oil separates from the paste and the paste darkens slightly.
Stir in the tamarind paste mixture, sugar, and salt. Continue to cook for 2 minutes, stirring constantly, allowing the flavors to meld.
Add the petai beans to the wok and stir-fry for 3 minutes, ensuring they are well coated with the sambal.
Add the prawns and cook for 3-5 minutes, or until they turn pink and opaque. Do not overcook the prawns.
Serve immediately with steamed white rice.
About This Recipe
Big flavor.✦
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