Nonya Sambal Prawn with Petai Beans

Nonya Sambal Prawn with Petai Beans

Get ready to shiok your taste buds with our Nonya Sambal Prawns! — The juicy prawns are packed with spicy kick, belachan power, and that shiok 'lemak' flavour we all grew up loving. Made the traditional way with fresh prawns and sambal paste, a homely Peranakan dish that’s perfect with a plate of hot white rice. A Singapore heritage dish that you will never forget!

 

About This Dish:

Servings: 4-5 pax

Total Time: ~20-25 mins

Difficulty: ⭐⭐ 2 out of 5

 

Ingredients:

  • 25g Dried Chillies
  • 20-25 Whole Prawns about 1kg
  • 35g Tamarind Paste
  • 40g Big Red Chillies or 20g of Chilli Padi (for the ones who prefers spicy)
  • 160g Shallots
  • 20 Buah Keras (Candlenuts)
  • 80ml Cooking Oil
  • 1 tsp Belachan Powder (toast and grind 3g belachan into powder)
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 25g Petai Beans

 

Step-By-Step Guide:

Step 1: Soak the dried chillies in water until it turns soft (approx. 10mins) and dry it with paper towel. Soak the tamarind paste into a bowl of 240ml water, and seperate the pulps and seeds from the tamarind water using a sieve. you may throw the pulp and seeds afterwards and leave the tamarind water aside. 

Step 2: De-shell your prawns and remove the intestines using a toothpick and dry with paper towels. Prepare the big red chilli/chilli padi (remove the seeds to be less spicy), dried chilli, buah keras and shallots. Cut them into small pieces and grind them into a paste-like mixture. 

Step 3: Turn on your heat to medium and add cooking oil to your pan. You will require more oil to cook the paste to bring out the fragrance. When the oil is hot, add the paste you prepared in step 2 into the pan and keep stirring the paste so that it does not get burnt. Remember to stir the sides as they are the easiest to burn without the oil. It is important to stir-fry for about 3-4 mins to bring out the fragrance and add the belacan powder, tamarind water, salt and sugar. Cook for about 2-3 mins until you see the oil seperates. 

Step 4: Lastly, add in your prawns and petai beans into the chilli paste and cook for about 4-5 mins until the prawns are fully red. Do not overcook the prawns for the bouncy and satisfying texture. Finally, serve and enjoy! 


Nutritional Information:

  • Per serving: (4 servings)
  • Calories: 380–400 kcal
  • Fat: 22g
  • Carbohydrates: 17g
  • Sugar: 5g
  • Protein: 34g
  • Sodium: 700-800mg
  • Cholesterol: 225mg
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