Ingredients:

• 500–700g large prawns (shell on or half-shelled, deveined)
• 1–2 cups petai (stink beans), peeled
• BibikJee's Sambal Tumis
• 3-5 Tablespoons of cooking oil
• Spring onions & sliced chilli as garnish (optional)
• Salt & seasoning (optional)

Steps:

1. Clean & devein the prawns. Keep shell on for best results. Remove if preferred. Then pat dry the prawns with paper towels.
2. Clean and rinse petai.
3. Heat cooking oil in a pan or wok. On medium heat, sear the prawns til brown both sides, around 1-2 minutes per side depending on the size of your prawns. Do not overcook prawns. 
4. Set the prawns aside.
5. On a clean wok or pan, add in 3-4 tablespoons of BibikJee's sambal tumis and stir on low to medium heat for 1 minute to 'awaken' the sambal. Add more if you wish. Becareful not to burn the sambal.
6. Throw in the petai and stir for around 2 minutes to remove its bitterness but not overcook them. 
7. Then, add in the seared prawns and a splash of water (around 10-20 mL). Mix well and cook for another 3-5 minutes. If you like a thinner texture, you can add more water into the mix
   
8. Add more salt or seasoning according to taste. 
9. Plate and garnish with spring onions and sliced chilli (optional)

Notes: 

1. Seared shell-on prawns gives better textures and flavour to the dish
   
2. Make sure to pat dry the prawns with paper towel before searing in hot oil or you will feel the wrath of the wok. 
3. Do not overcrowd the prawns when searing. We want them seared not steamed or boiled!
4. Do not overcook the prawns as the texture may become rubbery.