FlamingFoodies recipe
Sambal Udang Petai
Stir-fried prawns with stink beans and fiery sambal, built on shallots, garlic and bird's eye chillis. A weeknight dinner that delivers serious heat without lengthy prep.
Prawns and stink beans tossed in a fiery sambal of bird's eye chillis, shallots and garlic. Serious heat, quick finish, no overnight marinating.
Ingredients
For the recipe
- 8 ozlarge prawns, peeled and deveined
- 6 ozfresh petai (stink beans), cut into 1½-inch lengths, or substitute with long beans if petai is unavailable
- 3 wholebird's eye chillis, stems removed
- 4 clovesgarlic
- 3 wholeshallots
- 2 tablespoonneutral oil
- 1 tablespoonfish sauce
- ½ teaspoonsalt
- 1 teaspoonlime juice
Method
1. Pound the sambal base Use a mortar and pestle or food processor to break down the bird's eye chillis, garlic and shallots into a coarse paste. The goal is not a smooth purée but a rough texture with visible flecks. This rough sambal will release its heat gradually as it cooks rather than all at once.
Watch for: The paste should hold its shape when squeezed but still show separate ingredient pieces.
Tip: A mortar and pestle gives better control; a food processor can bruise shallots into wateriness if over-worked.
2. Cook the sambal until fragrant Heat the oil in a wok or large skillet over medium-high heat. Add the sambal paste and cook, stirring often, for 2–3 minutes. The shallots will soften and the chillis will deepen in color. Watch for the oil to turn reddish and smell noticeably spiced; do not let the garlic burn to blackness.
Watch for: The paste will darken slightly and smell peppery and sweet, not acrid.
Tip: Medium-high heat prevents the sambal from scorching while still building depth.
3. Add prawns and stink beans Increase heat to high. Add the prawns and petai to the wok and toss continuously for 3–4 minutes. The prawns will turn opaque and firm; the stink beans will brighten slightly. Pour in the fish sauce and salt, and continue tossing for 1 minute more to coat everything evenly.
Watch for: Prawns will feel firm to the touch and turn from translucent gray to opaque white-pink. Stink beans will smell stronger and look glossy.
Tip: High heat keeps the prawns from releasing liquid; constant motion prevents sticking and ensures even heat.
4. Finish with lime Remove from heat and squeeze the lime juice over the dish. Toss once more to combine. Taste and adjust salt if needed. Serve immediately with steamed rice.
Watch for: The dish will smell aromatic and citrusy; the prawns should be just cooked through, not rubbery.
Tip: Lime juice added off heat preserves its brightness and balances the heat.
Equipment
- Wok or large skillet
- Mortar and pestle or food processor
- Cutting board and knife
- Wooden spatula or wok turner
Make ahead
- The sambal paste can be pounded and stored in an airtight container in the refrigerator for up to 2 days. The prawns and petai should be prepared just before cooking.
Storage
- Leftovers keep in an airtight container in the refrigerator for up to 2 days. The texture of the prawns will soften slightly upon reheating.
Reheat
- Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally, until just warmed through. Do not overheat or the prawns will toughen.
Top tips
- Prepare the prawns and petai before starting to cook; there is no time to pause once the wok is hot.
- If you cannot find fresh petai, frozen petai (thawed) or fresh long beans cut to the same length are acceptable swaps. Stink beans have a specific bitter-savory note, but long beans offer similar texture and cook time.
- For a more relaxed heat level, remove the chilli seeds before pounding; for hotter results, include the seeds and add a fourth chilli.
Substitutions
- Red chillis or Thai red chillis can replace bird's eye chillis if you prefer less heat; they are milder but still in the medium range.
- Long beans or green beans can replace petai if stink beans are unavailable; they lack petai's distinctive bitterness but offer similar bite and texture.
- Soy sauce can replace half the fish sauce for a less funky profile, though fish sauce is traditional and adds complexity.
Serve with
- Serve with steamed jasmine rice or white rice to absorb the sambal.
- Accompany with a simple salad of cucumber and onion dressed with lime and salt to cool the palate.
- Add a fried egg on top of rice and serve the prawns and petai alongside for a more substantial meal.
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Open archive →Sambal Udang Petai
Stir-fried prawns with stink beans and fiery sambal, built on shallots, garlic and bird's eye chillis. A weeknight dinner that delivers serious heat without lengthy prep.
Prep
10 min
Cook
8 min
Active
18 min
Total
18 min
Yield
2 servings
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Recipe notes
Before you cook
Sambal udang petai is a Malaysian home-kitchen dish that relies on three elements: prawns that cook in minutes, petai (stink beans) for their distinctive bitter snap, and sambal—a raw or cooked chilli paste that carries the heat. The sambal here is built fresh in the pan, using bird's eye chillis in the habanero-to-scotch bonnet heat range. It is not a slow braise; it is a hot wok cook that pulls everything together in under 15 minutes.
Total time
18 min
Prep: 10 min. Cook: 8 min.
Yield
2 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Pound the sambal base
Use a mortar and pestle or food processor to break down the bird's eye chillis, garlic and shallots into a coarse paste. The goal is not a smooth purée but a rough texture with visible flecks. This rough sambal will release its heat gradually as it cooks rather than all at once.
- 2
Step 2 of 4
Cook the sambal until fragrant
Heat the oil in a wok or large skillet over medium-high heat. Add the sambal paste and cook, stirring often, for 2–3 minutes. The shallots will soften and the chillis will deepen in color. Watch for the oil to turn reddish and smell noticeably spiced; do not let the garlic burn to blackness.
- 3
Step 3 of 4
Add prawns and stink beans
Increase heat to high. Add the prawns and petai to the wok and toss continuously for 3–4 minutes. The prawns will turn opaque and firm; the stink beans will brighten slightly. Pour in the fish sauce and salt, and continue tossing for 1 minute more to coat everything evenly.
- 4
Step 4 of 4
Finish with lime
Remove from heat and squeeze the lime juice over the dish. Toss once more to combine. Taste and adjust salt if needed. Serve immediately with steamed rice.
Troubleshooting
Tips that matter
- Prepare the prawns and petai before starting to cook; there is no time to pause once the wok is hot.
- If you cannot find fresh petai, frozen petai (thawed) or fresh long beans cut to the same length are acceptable swaps. Stink beans have a specific bitter-savory note, but long beans offer similar texture and cook time.
- For a more relaxed heat level, remove the chilli seeds before pounding; for hotter results, include the seeds and add a fourth chilli.
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The sambal paste can be pounded and stored in an airtight container in the refrigerator for up to 2 days. The prawns and petai should be prepared just before cooking.
Storage
Leftovers keep in an airtight container in the refrigerator for up to 2 days. The texture of the prawns will soften slightly upon reheating.
Reheat
Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally, until just warmed through. Do not overheat or the prawns will toughen.
At the table
Serving suggestions
- Serve with steamed jasmine rice or white rice to absorb the sambal.
- Accompany with a simple salad of cucumber and onion dressed with lime and salt to cool the palate.
- Add a fried egg on top of rice and serve the prawns and petai alongside for a more substantial meal.
FAQ
Common questions
What do stink beans taste like?
Petai has a strong, earthy flavor with a bitter finish and a slightly sulfurous aroma when raw. Cooking mellows this character into a savory, vegetal depth. If the smell is off-putting, long beans or green beans are the closest substitutes in texture and cook time.
Can I make this ahead?
You can pound the sambal and store it for up to 2 days, but the finished dish is best cooked to order. Prawns become rubbery if stored in sauce, and petai loses its texture. Prep the ingredients in advance and cook the full dish just before serving.
How do I know when the prawns are done?
Prawns are cooked when they turn opaque and feel firm to the touch, typically 3–4 minutes at high heat. Overcooked prawns become tough and rubbery; if you are uncertain, undershoot slightly—they will continue to firm as they rest.
Is this dish very hot?
Yes; three fresh bird's eye chillis deliver serious heat in the habanero to scotch bonnet range. For less heat, use two chillis or remove the seeds before pounding. For more heat, add a fourth chilli or include dried chillis.
Heat profile
Hot
The recipe is classified as hot. Check the chile quantities before you start.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
18 min
Prep: 10 min. Cook: 8 min.
Yield
2 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Huy Fong Sambal Oelek
Clean chile hit
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Grab the pantry stapleGear
Fermentation Jar Kit
DIY hot sauce
Homemade sauce projects. A clean starter kit for building fermented hot sauces and pepper mash at home.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Torchbearer Garlic Reaper
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
An extremely hot garlic-forward sauce that somehow keeps real flavor structure under all that reaper pressure.
Shop the pantry
Pantry staples for this recipe
Clean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonWarm spice
$9-$16Berbere Spice Blend
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Check price on AmazonRoast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Check price on AmazonRecommended equipment
Cooking tools
DIY hot sauce
$20-$35Fermentation Jar Kit
Homemade sauce projects. A clean starter kit for building fermented hot sauces and pepper mash at home.
Check price on AmazonFast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonCook next
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