Barbeque King Prawns with Stinky Beans (Petai) Sambal
Barbeque King Prawns with Stinky Beans (Petai) Sambal
Try this quick and easy Malaysian barbecued prawn recipe by Anis Nabilah from Eating Wild.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 1 kilogram King Prawns, deveined
  • 1 teaspoon Turmeric powder
  • 4 tablespoons Dried chilli paste
  • ½ teaspoon Driesd shrimp paste (belacan)
  • 6 Shallots, blended
  • 1 Onion, blended
  • 6 cloves of Garlic, blended
  • 3 Candlenut, blended
  • 2 stalks of Lemongrass, bruised
  • 60 grams Stinky beans
  • 1 tablespoon Tamarind pulp
  • 3 tablespoons thick Coconut milk
  • 1 teaspoon toasted ground Ccoconut
  • Sugar
  • Salt
  • Water
  • 3 tablespoons Extra Virgin Palm oil
  1. Sprinkle turmeric powder, salt and extra virgin palm oil on prawns, mix well, and barbeque using charcoal or barbeque chips
  2. Let it cook for a minute on each side
  3. Prepare sambal by heating a bit of palm oil in a wok
  4. Sauté cilli paste until fragrant, or when you can see the oil separate from the paste
  5. Add all the blended ingredients, lemon grass and half a cup of water
  6. Let it simmer for 5 minutes
  7. Add tamarind pulp, sugar and salt to taste
  8. Add coconut milk, toasted ground coconut and stinky beans, cook for another minute and serve with barbequed prawns

*You can try using edamame beans instead of petai for a subtle taste

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