Tempoyak Petai with Prawns
This multicultural heritage dish features fermented durian flesh which is fermented in salt for at least 7 days and up to 2 weeks to produce a tangy, sweet and salty delicacy that is a favourite among locals in Sarawak. Lepau's take on this dish includes fresh prawns and 'petai' (stink beans); which typically is an acquired taste.
City: Kuching
Category: Lunch
Chef: Lepau Restaurant
Difficulty
2/5
Prep Time
15 minutes
Total Time
25 minutes
Servings
2-3
Ingredients
Flesh of durian
Prawns
Petai (stink beans)
Salt
Garlic
Sugar
Anchovies
To ferment the flesh of the ripened durian, add a handful of salt and keep it in a glass/non-plastic container/jar. This is to be left in a cool/shaded area for 1-2 weeks (avoid sunlight).
When you want to cook it, take out the portion you want. Firstm, stir fry some garlic, add in
sugar and anchovies (both are optional). Add in prawns which have first been boiled and add in the petai (stink beans). Lastly, garnish with chilli/ scallions.
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