Sambal Petai Prawns – 三巴臭豆虾

Petai, its either you hate it or you love it.. It is known for its medicinal purposes and gives an instant energy boost. The taste is nutty and creamy to petai lovers. It’s often cooked in a spicy sambal sauce with succulent prawns, squid or even crispy fried anchovies.

This recipe is from an old Malay makcik (aunty) and she learnt it from her mother! We are sharing it with you as we want the traditional recipes to be cooked in your kitchen. It’s best served with piping hot white steam rice or with Nasi Lemak.

#themeatmensg #simple #delicious

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy


  1. 120g petai

  2. 400g prawns (shelled and deveined)

  3. 30g tamarind (mixed with 4 tbsp water and strained)

  4. 1½ tsp sugar (to taste)

  5. 2 tsp fish sauce (to taste)

  6. 4 tbsp oil

Sambal paste:

  1. 12 shallots

  2. 4 cloves garlic

  3. ½ tomato

  4. 8 dried chillies (soaked)

  5. 2 chilli padis

  6. 5 fresh chillies

  7. 4 candlenut

  8. 40g dried shrimp

  9. 1 tbsp belacan


  1. Cut petai into halves

  2. Grind all the ingredients for sambal paste in a food processor

  3. Heat 4 tbsp oil in work

  4. Add in sambal paste

  5. Add in 1½ tsp sugar (to taste)

  6. Fry till oil separates from the paste

  7. Add in prawns and petai

  8. Season with 2 tsp fish sauce, tamarind paste or to desired taste

  9. Dish and serve once prawns are cooked

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