Petai, also know as Stinky Bean, is an acquired taste similar to Durian and Bitter gourd. This humble bean when eaten, much like garlic and onion, it leaves a scent in the mouth and body after hours. However, did you know that this bean in comparison with Apples, has 4 times more protein, over double the amount of carbohydrates, 5 times the vitamin A and iron, and two times as many vitamins along with other minerals.

So does that makes you want to give Petai a try? If yes, do not skipped this recipe!

This ohh-so-delicious Sambal Petai with Prawns recipe is contributed by Mdm Molly Leong, a Perankan home cooks, who cooks this dish on a monthly basis to satisfy the craving of her family members. The spiciness well-balanced with the sour taste from the Assam Juice, cooked with the freshness of the prawns is a great combination, and Petai adds the additional punch that enrich the flavor.

We cooked this dish twice over the weekend because this dish is truly "Once you pop, you can't stop!". That's how much we love it! Yums!

Sambal Petai with Prawns

Print Recipe

This ohh-so-delicious Sambal Petai with Prawns recipe is contributed by Mdm Molly Leong, a Perankan home cooks, who cooks this dish on a monthly basis to satisfy the craving of her family members. The spiciness well-balanced with the sour taste from the Assam Juice, cooked with the freshness of the prawns is a great combination, and Petai adds the additional punch that enrich the flavor.

• CuisineMalay, Peranakan

Servings	Prep Time
5 pax	25 minutes

Cook Time

20 minutes

Servings Prep Time 5 pax 25 minutes

Cook Time 20 minutes

Sambal Petai with Prawns Print Recipe This ohh-so-delicious Sambal Petai with Prawns recipe is contributed by Mdm Molly Leong, a Perankan home cooks, who cooks this dish on a monthly basis to satisfy the craving of her family members. The spiciness well-balanced with the sour taste from the Assam Juice, cooked with the freshness of the prawns is a great combination, and Petai adds the additional punch that enrich the flavor. CuisineMalay, Peranakan Servings Prep Time 5 pax 25 minutes Cook Time 20 minutes Servings Prep Time 5 pax 25 minutes Cook Time 20 minutes

Ingredients

• 40 in Stinky Beans halved and remove core and impurities. Soak the Petaiwater. (40个臭豆，切成两半，取出的核心和杂质。把臭豆浸泡在水里), Petai
• 500 g prawns large size（500克大虾）
• 100 ml assam juice Mix 100g of Assam and 150ml of water together, remove seeds and impurities (100毫升亞参汁. 把100克阿萨姆和150毫升水混合，去籽和杂质）
• 80 ml vegetable oil (80毫升油）
• 1 tbsp sugar (1汤匙糖）
• salt to taste （盐，随意）

Chilli Paste, to blend (辣椒酱, 搅和)

• 10 shallots （10葱头）
• 40 g dried chilli soak for 10 mins and drained （40克辣椒干，浸泡10分钟，沥干）
• 2 tbsp Roasted Belachan 2汤匙峇拉煎

Instructions

Step 1: Prepare the Prawn

1. De-shell and de-vein the Prawns. (把虾的壳和静脉去掉。）

Step 2: Prepare the Chilli Paste

1. Blend all the ingredients. If the blending gets rough, add in 1 tbsp of oil at a time to smoothen the paste.（把辣椒酱的材料倒入搅拌机搅和。如果需要， 可以加入油把辣椒酱搅匀。)

Step 3: Cook the Petai

1. In a wok with heated oil, add in blended paste and stir-fry till fragrant until oil surfaces on the chilli paste. Pour in Assam juice, salt and sugar, mix well. Pour in Petai and simmer for 5 minutes. Add in Prawns, stir to mix well and allow it to simmer until it’s cooked. (在一个炒锅里，热油。倒入辣椒酱, 翻炒至到辣椒酱释放香味和油浮面。倒入亞参汁，盐和糖，拌匀。倒入臭豆，焖煮5分钟。最后，倒入虾，煮到熟透。)

Recipes adapted from Molly Leong

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