- 500 gram of fresh large prawns; some people like the prawn to be peeled but I like them un-peeled but the head taken out
- 20 peeled whole mature stinky beans
- 2 tablespoons of freshly squeezed lime juiceli
- Pinch of salt
- 10 red finger-length chilies, finely sliced
- 3 cloves of garlic, chopped
- 5 shallots, finely sliced
- 1 medium tomato, deseeded and chopped
- 1 teaspoon sugar (optional)
- Pinch of salt
- 2 Kaffir-lime leaves
- To prepare the seasoning, grind all ingredients, except the kaffir-lime leaves, to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the moisture turning.
- Rub the lime juice and salt onto the prawns. Set aside for a few minutes then drain the prawns and pat dry with towel paper.
- Heat the oil in a wok in high heat. Deep fry the prawns, a handful at a time about 1 minute or so for each batch. Remove and drain on towel paper
- Heat 3 tablespoons of vegetable oil in a wok over medium heat, stir fry the stinky beans with the seasoning and kaffir-lime leaves until fragrant and cooked around 5 minutes.
- Add the fried prawns and mixed well and blended but don’t over cooked the prawn.
- Discard the kaffir-lime leaves
Serve warm with rice.
I assure you that the combination of Spicy Prawn and Stinky Bean is dangerously delicious. I love it and I believe that many Indonesians and Asians love it too although some people don’t want to admit or eat it in public because the dish contains stinky bean so it is considered dangerous to self-image.
It’s hard to ignore Mr. Stinky Bean. You’ll either love it or hate it. Stinky Bean has bright green color and shape of plump almond and has a rather peculiar smell. The bean itself is not particularly stinky but once you eat it, you will begin to notice things. The effect on your breath will be worrying. And when you burp – and if you eat stinky beans you will burp – you’ll get to taste of the stinky aroma all over again. So before eating stinky bean, you really need to evaluate your chances of getting some kissing for a few days (note: people say that drinking a lot of water or eat raw cucumber may help to flush the smell from your system).
I am intrigue. What is so special about this Mr. Stinky Bean? Let’s conduct a little desk research.
Known to the botanist as Parkia speciosa,, stinky bean may be labeled with different names depending on the country of origin: peteh, petai, yongchaak, sataw, or sator.
Notes and Tips
For more details on the benefits of Stinky Bean please see my post ‘Meet Mr. Stinky Bean’ under Food-O-Pedia category .
– Gita Rajan in Helium.