Spicy prawns with sataw beans recipe


  • 3 garlic cloves
  • 10 shallots
  • 2 candlenut
  • 75 gr chilies
  • 1/4 cup cooking oil, more for stir-frying sataw beans
  • 2 tomatoes, chopped coarsely
  • 2 cups water
  • 2 tbsp coconut milk (optional)
  • 2 tbsp sweet soy sauce, Indonesian brand is preferred
  • 1/2 tsp salt
  • 10 g Thai bird's eye chilies
  • 100 g sataw beans (or stinky beans or petai)
  • 250 g prawns


  • Grind garlic, shallots, candlenuts and chilies in a mortar to coarse paste. Set aside for later use.
  • Heat some oil in a wok and stir-fry sataw beans quickly, about 1 minute.
  • Heat the rest of the cooking oil in the same wok over high heat. Add the chili paste and sugar. Cook for 2 minutes till the paste turn slightly darker.
  • Toss in the tomatoes, stir-fry quickly for 30 seconds.
  • Add water and coconut milk. Cook over medium heat for 2-3 minutes.
  • Season with salt and sweet soy sauce. Simmer for 5 minutes till the liquid slightly thickens.
  • Toss in chilies and sataw beans. Cook for 3 more minutes before adding the prawns. The prawns will cook less than one minute.
  • Remove from heat and serve with steamed rice.