singaporean

Prawn Sambal Petai with Steamed Rice

Name: Prawn Sambal Petai with Steamed Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 73 g jasmine rice (dry); 137 g prawns, peeled and deveined; 68 g petai (stink beans), peeled; 26 g sambal paste; 60 g onion, sliced; 7 g cooking oil; 43 g water; 5 g sugar; 9 g lime juice

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

Set your calorie target 650 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

jasmine rice (dry)water
Cook the rice with water until tender; keep warm.
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.
prawnsonion
Add onion and stir-fry 1 minute. Add prawns and cook until they turn pink.
petai (stink beans)watersugar
Add petai, water, and sugar; toss and simmer 2 to 3 minutes to coat everything in sauce.
jasmine rice (dry)lime juice
Finish with lime juice. Serve immediately with rice.