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Prawn Sambal Petai with Steamed Rice

This stir-fried dish pairs jasmine rice with prawns, peeled and deveined, petai, peeled and sambal paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
92 g Carbohydrates
14 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 73g jasmine rice (dry) 266 kcal
  • 137g prawns, peeled and deveined 137 kcal
  • 68g petai (stink beans), peeled 95 kcal
  • 26g sambal paste 47 kcal
  • 60g onion, sliced 24 kcal
  • 7g cooking oil 62 kcal
  • 43g water 0 kcal
  • 5g sugar 19 kcal
  • 9g lime juice 3 kcal

Cooking instructions

  1. jasmine rice (dry)water
    Cook the rice with water until tender; keep warm.
  2. sambal pastecooking oil
    Heat oil in a wok over medium heat. Fry sambal paste for 1 to 2 minutes until fragrant and the oil starts to separate.
  3. prawnsonion
    Add onion and stir-fry 1 minute. Add prawns and cook until they turn pink.
  4. petai (stink beans)watersugar
    Add petai, water, and sugar; toss and simmer 2 to 3 minutes to coat everything in sauce.
  5. jasmine rice (dry)lime juice
    Finish with lime juice. Serve immediately with rice.

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