Skip to main content
logo
Food Advertising by

Sambal Petai Prawns


Petai (Parkia speciosa) or 'stink bean' which belongs to the legume family is harvested from tall rainforest trees that can be found in tropical countries like Malaysia, Indonesia, Thailand and the Philippines.  The name 'Petai' is Malay and it is relatively common in Malay dishes and also can be eaten raw as in a Malay salad.

So, why the name 'stink bean'?  Well, after you've eaten them, you'll begin to notice some changes, like your urine and faeces which will bear the unmistakable petai smell!

Barring the offensive smell, the petai has a lot of health benefits.  It helps to lower blood sugar in diabetes and reduces cholesterol.  Also helps to lower blood pressure and aids digestion.  On top of that it's also a good source of minerals, high in calcium, phosphorous, potassium and iron.  Also a good source of vitamins C and E.  In short, it is one of the most nutritional local vegetable.









Recipe for Sambal Petai Prawns

Ingredients

  • 400 gm prawns
  • 180 gm petai, shelled, halved.
  • 15 shallots
  • 6 red chillies
  • 6 pips of garlic
  • 1/2 inch belacan (shrimp paste)
  • 1 onion, sliced
  • 2 stalks of lemon grass, crushed
  • 1 Tbsp tamarind pulp + 2 Tbsp water, strain
  • Salt and sugar to taste
  • Oil for frying
Method
  1. Clean and devein the prawns, season with some salt and sugar, set aside.
  2. Blend the shallots, red chillies, garlic and the belacan.
  3. In a wok, pan fry the petai for a while till they're puffed up. Dish out and set aside.
  4. Add some oil in the wok, fry the crushed lemon grass till fragrant.  Add in the chilli paste and fry till the oil surfaces.
  5. Toss in the prawns, stir fry, add in the onion slices.  Add in the prefried petai and the tamarind juice. Add salt and sugar to taste.
  6. Dish out and serve with white rice.




Comments

  1. Hi Cheah, Your smabal petai looks so delicious! Very nice clicks too :D

    ReplyDelete
  2. Cheah ... just beautiful and I know the taste is heavenly , open the door , on my way over ;- D

    ReplyDelete
    Replies
    1. Nee, I don't think you can stomach the smell and taste :)

      Delete
  3. It sounds and looks very flavoursome, Cheah.

    ReplyDelete
    Replies
    1. Sounds flavoursome but you may not be able to take the smell. This is a taste that has to be slowly acquired.

      Delete
  4. My favourite dish!! Every time I am in Malaysia, I will sure order this dish or cook it myself. We can't get fresh petai in Melbourne. Once I bought canned petai when I was craving so badly for it, but much to my disappointment the petai were soft and tasted disgusting. I saw some frozen ones in the Asian grocery shops but I didn't buy fearing they might not taste as good as the fresh ones. So I only eat petai once a year :(

    ReplyDelete
    Replies
    1. I didn't know there's canned petai. So you only get to eat it when you're back home.

      Delete
    2. saw canned version of cooked prawn sambal with petai.

      Delete
  5. I love this dish and can wallop down 2 to 3 bowls of rice !!!! Wa I want to cook this after seeing yours :p

    ReplyDelete
    Replies
    1. Must agree that once you've acquired the taste for it, it's very addictive!

      Delete
  6. Cheah, this is a very appetizing dish! I see that you are very generous with your petai, They are rather pricey. And they give me gas hah..hah...but I still eat them :)

    ReplyDelete
  7. Petai sounds interesting, I dont think I have ever seen anything like this :) but with prawns I am sure anything would taste great :)

    ReplyDelete
    Replies
    1. This is only grown here in tropical countries and I doubt whether you'll be able to take it, smell and all!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Banana Wholemeal Raisin Muffins ~ 香蕉葡萄干全麥玛芬

For a change I baked these hearty, healthy wholemeal muffins in a mini loaf pan.  I placed a slice of banana on top, added in a sprinkling of raw sugar thus resulting in a moist and slightly crunchy muffin.  These muffins are best enjoyed, warm.







Banana Wholemeal Raisin Muffins  ~  香蕉葡萄干全麥玛芬
Ingredients
220 gm self-raising wholemeal flour450 gm over-ripe bananas, smashed50 gm raisins80 gm caster sugar2 'L' eggs1/2 cup vegetable oil1 tsp cinnamon1 tsp vanillaa pinch of saltExtra bananas for toppingRaw sugar to sprinkle  (optional)Method Whisk wholemeal flour with sugar, cinnamon and salt.  Set aside.In another bowl, beat eggs and vegetable oil till pale, add in vanilla, mix well.Pour the wet ingredients into the dry ingredients.  Add in the smashed bananas and raisins.  Mix till just moistened.  Do not overmix.Using an icecream scoop, scoop batter into the greased and lightly flour dusted mini loaf pan, till 3/4 full.Place a half-sliced piece of banana on top.  Sprinkle on some raw…