• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

Here is the recipe for stink beans and prawns in curry sauce.

Recipe Ingredient

  • 8 whole Tiger prawns, still in their shells
  • 50g stink beans, petai
  • 3-4tbsp oil
  • ½ onion, quartered
  • ¼tsp fenugreek seeds
  • 1stalk curry leaves
  • 2stalks lemongrass, smashed
  • 70g brinjal, cut into slices
  • 125ml water
  • 100ml coconut milk
  • 100ml evaporated milk
  • 3 kaffir lime leaves, torn
  • For the ground spices:
  • 3cloves garlic
  • 3 shallots
  • 2slices ginger
  • 1tsp turmeric powder
  • 2slices galangal
  • 1tbsp fish curry powder
  • 1tbsp dried prawns
  • ½tsp dried shrimp paste granules, belacan
  • For the seasoning:
  • ½tsp fish sauce
  • ½tsp sugar or to taste
  • ½tsp chicken stock granules


  1. Trim the feelers of the prawns. Rinse the prawns and drain well.
  2. Peel away the creamy skin of the petai.
  3. Heat the oil in a wok and sauté the onion and fenugreek seeds until onion is soft and fragrant.
  4. Add ground spices, curry leaves and lemongrass. Fry until aromatic.
  5. Add brinjal, water, coconut milk, evaporated milk and kaffir lime leaves. Bring to a boil. Put in prawns and petai, and cook until the prawns change colour. Season to taste.
  6. Serve immediately.

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