Prawn and Petai sambal with Khao Man -Coconut Rice
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Brunei
Serves: 4
  • 1 lb. Prawns, shelled and de-veined, season with 1 tablespoon sugar
  • 1 bunch petai/ green beans, sliced
  • 1 small white onion, chopped
  • 1 tablespoon Assam - tamarind paste ( mixed with 3 tablespoons water)
  • ½ teaspoon salt
  • 4 Tablespoons cooking oil
  • For the Sauce
  • 2 teaspoons cooking wine
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 Thai chilies, cut in half
  • For the coconut rice:
  • 1 cup basmati or similar rice if making the Mangoes with sticky rice dessert, double it
  • 1 cup water
  • 1 cup coconut cream
  • Salt to taste
  1. For the rice
  2. Rinse the rice and let soak in water for a couple hours; then rinse thoroughly
  3. Put all ingredients in a pan, bring to boil then cover and simmer for about 10 minutes or until all the liquid is absorbed and the rice is tender.
  4. For the main dish:
  5. Mix together the sauce ingredients and set aside
  6. In a wok or frying pan heat up the cooking oil and add the chopped onions
  7. Cook until translucent
  8. Add in the sauce ingredients you set aside until fragrant, stir in the Assam/tamarind juice.
  9. Add in the prawns and cook until pink, just takes a minute or two
  10. Add in the green beans- petai and stir fry until bright green
  11. Season with salt to taste
  12. Serve over coconut rice.
  13. Enjoy!
Recipe by International Cuisine at