Stir-Fried Prawns with Petai and Sambal Belacan

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving

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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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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.