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http://www.lifestylefood.com.au/recipes/12736/prawns-and-potatoes-in-petai-beans-chili

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Prawns and Potatoes in Petai Beans Chili

Petai Beans or Parkia Speciosa or Stinky Beans, or in Indonesian language: Pete. I love petai beans chili. At home, it is very easy to find fresh petai beans, but here so far I can only find it canned. It is fresher and more crunchy cooking with the fresh petai beans compare to the canned one. What I like about the canned one that it doesn't leave any petai smell after eating it.
While the fresh one did, so you just have to eat fresh cucumber or gargle a cup of dark coffee.
Well not too bad to "cure" my craving for it ;-)

Ingredients

Method

  • 1.

    Pound candlenuts until become paste.

  • 2.

    Put all blended ingredients in the blender. Blend until smooth.

  • 3.

    Heat 2 tbsp in a pan and lightly fried potatoes, set aside.

  • 4.

    Using the same pan, fried prawns until just cooked.

  • 5.

    Then set aside.

  • 6.

    Using the same pan, add 1 tbsp oil if needed, pour blended ingredients, add tamarind puree, galangal, ginger, candle nuts and kaffir lime leaves, sautee until fragrant.

  • 7.

    Add potatoes, prawns and petai beans. Also add coconut milk and mix well.

  • 8.

    Bring to boil, then lower the heat. Let it simmer for about 10-15 minutes.

  • 9.

    Add juice from 1/2 lime, mix well, and switch the stove off.

  • 10.

    ~ Ready to serve with steamed rice ~

Notes

Pound candlenuts until become paste you don't want to have it lumpy, it doesn't taste nice.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Prawns and Potatoes in Petai Beans Chili.

 
 

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