Sambal Petai with Prawn

Sambal Petai is a traditional Malay sambal recipe that's stood the test of time and it's very common in any Malay family in Malaysia and Singapore. 'Petai' is a bean originates in Southeast Asia and has a very distinctive taste and smell, hence the nickname "stink bean". Inside the long twisty Parkia speciosa pods, you’ll find small, oval shaped, flat green beans the size of large almonds. They are quite bitter and are therefore, almost always cooked or served with stronger tasting flavours like dried shrimp or shrimp paste.

The elders believe that it has many nutritional and health benefits, the most important of which, but not scientifically proven, is as a cure for diabetes, relieve constipation, cure hangovers, reduce nausea and heartburn symptoms. Besides, Petai is also known for it's natural energy boost. Along being to have so much health benefits, Petai when cooked with Khimyan Sambal Tumis Sauce, these green pods definitely offering you a great chewiness along being tasty!

Preparation

• 200g petai (peeled and halved)
• 400g medium sized prawn (shelled and deveined)
• 1 onion (peeled and sliced)
• 1 tablespoon of cooking oil

• 1 packet Khimyan Sambal Tumis Sauce

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Direction:

1. Blanch petai in a hot boiling water for 1 minute and put aside.
2. In a deep pot, heat up 1 tablespoon of cooking oil, then pour 1 packet Khimyan Sambal Tumis Sauce. Sauté for 1 minute or until fragrant.
3. Add in the petai and prawn, coat them evenly and pan fry for 5 minutes or until both are cooked.
4. Serve hot with steamed rice.