Sambal Prawn with Bitter Beans (Sambal Udang Petai)

Get this quick, easy and spicy sambal prawn recipe by Chef Wan from Best Wan!.

Ease of Cooking

Method of Cooking
Stir Fry

Prep Time
30 minutes

Cooking Time
10 minutes

2 servings

Best Wan!



  • 80 millilitres / 2⅗ fl oz vegetable oil
  • 50 millilitres / 1½ fl oz tamarind juice (assam juice) - mix tamarind pulp with hot water, strain
  • 1 tablespoon palm sugar (gula melaka)
  • 40 bitter beans or stink beans (petai), peeled
  • ½ kilogram / 1 pound of medium-sized prawns, shelled
  • 6 tablespoons / 3 fl oz sugar
  • Salt to taste
  • Paste (to be finely ground):
  • 10 shallots, peeled (red onions)
  • 30 dried chilies, soaked in hot water to soften and drain
  • 1 tablespoon / ½ fl oz roasted shrimp paste (belacan)
  • 1 cup water


  1. Heat cooking oil in a wok, add paste and stir-fry till fragrant and oil begins to appear on the surface.
  2. Add in bitter beans and fresh prawns. Then pour in tamarind juice and palm sugar.
  3. Cook for several minutes, add salt to taste and water to prevent burning.
  4. Dish onto a serving plate when prawns are cooked.

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