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Sataw and Shrimp Stir Fry With Roasted Chili Paste

This stir-fried dish pairs shrimp, peeled and deveined with roasted chili paste, stink beans, trimmed and garlic, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
87 g Carbohydrates
13 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 137g shrimp, peeled and deveined 136 kcal
  • 113g stink beans (sataw), trimmed 158 kcal
  • 23g roasted chili paste (nam prik pao) 41 kcal
  • 8g garlic, sliced 12 kcal
  • 8g fish sauce 3 kcal
  • 8g vegetable oil 71 kcal
  • 61g jasmine rice, dry 223 kcal
  • 24g lime wedges 7 kcal

Cooking instructions

  1. stink beans (sataw)
    Rinse the stink beans and slice them in half if large.
  2. garlicvegetable oil
    Heat the oil in a wok over medium-high heat. Stir-fry garlic until fragrant, 15-20 seconds.
  3. roasted chili paste (nam prik pao)vegetable oil
    Add roasted chili paste and stir-fry 20 seconds to bloom the oils.
  4. shrimp
    Add shrimp and cook until just turning pink, about 1 minute.
  5. shrimpstink beans (sataw)fish sauce
    Add stink beans and fish sauce; stir-fry 2-3 minutes until beans are bright and shrimp are cooked through.
  6. jasmine ricelime wedges
    Serve with steamed jasmine rice and lime wedges.

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