Stir-Fried Prawns with Petai and Sambal Belacan
Quick wok-fried prawns tossed with pungent petai beans and a fiery sambal belacan sauce for a bold Malaysian seafood dish. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs raw large prawns, petai beans (stink beans), dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g, peeled and deveined raw large prawns
- 80g, shelled petai beans (stink beans)
- 6, soaked dried red chilies
- 3, peeled shallots
- 2, peeled garlic cloves
- 1 tsp belacan (shrimp paste)
- 3 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 tbsp lime juice
- 2 tbsp water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Blend 6 soaked dried red chilies, 3 peeled shallots, 2 peeled garlic cloves, and 1 tsp belacan (shrimp paste) into a fine paste.
- Step 2: Heat 3 tbsp vegetable oil in a wok over high heat. Add the chili paste and stir-fry for 2-3 minutes until fragrant and oil separates.
- Step 3: Add 300g peeled and deveined prawns to the wok and stir-fry for 2 minutes until they start to turn pink.
- Step 4: Toss in 80g shelled petai beans, 1 tbsp fish sauce, 1 tsp palm sugar, and 2 tbsp water. Continue stir-frying for another 2 minutes until prawns are cooked through and petai beans are tender but still crisp.
- Step 5: Remove from heat and drizzle with 1 tbsp lime juice. Toss quickly and serve hot with steamed rice.
Frequently asked questions
How long does Stir-Fried Prawns with Petai and Sambal Belacan take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Prawns with Petai and Sambal Belacan?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Stir-Fried Prawns with Petai and Sambal Belacan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Prawns with Petai and Sambal Belacan for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Prawns with Petai and Sambal Belacan?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
