Entree: Thailand – Southern Thailand – ผัดสะตอกุ้ง ➤ Phat Sataw Goong (Stir-fried stink beans with prawns in a spicy southern Thai sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 cup (150 g) sataw (petai / stink beans), pods or shelled
- 4 cloves (0.42 oz (12 g)) garlic, thinly sliced
- 2 shallots (1 7/16 oz (40 g)), thinly sliced
- 6–8 bird’s eye chilies (0.353 to 0.529 oz (10–15 g)), sliced (adjust to taste)
- 1 tbsp (15 g) shrimp paste (kapi), toasted briefly
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric (optional, for southern aroma)
- 2 kaffir lime leaves, torn (or 1 tsp (2 g) finely sliced zest if unavailable)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) water or light stock
- Fresh cilantro or Thai basil for garnish

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 cup (150 g) sataw (petai / stink beans), pods or shelled
- 4 cloves (12 g) garlic, thinly sliced
- 2 shallots (40 g), thinly sliced
- 6–8 bird’s eye chilies (10–15 g), sliced (adjust to taste)
- 1 tbsp (15 g) shrimp paste (kapi), toasted briefly
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric (optional, for southern aroma)
- 2 kaffir lime leaves, torn (or 1 tsp / 2 g finely sliced zest if unavailable)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) water or light stock
- Fresh cilantro or Thai basil for garnish

Instructions

1. Step 1: Prepare ingredients — pat shrimp dry and season lightly with a pinch of salt; shell and separate sataw if needed; mince garlic and slice shallots and chilies.
2. Step 2: Heat 1 tbsp (15 ml) oil in a large wok over medium-high heat until shimmering. Add shrimp and sear 1 minute per side until just pink; remove and set aside.
3. Step 3: Add remaining 1 tbsp (15 ml) oil to the wok. Sauté garlic, shallots, and sliced chilies 1–2 minutes until fragrant but not browned.
4. Step 4: Stir in toasted shrimp paste and turmeric; cook 30 seconds to bloom the aromatics.
5. Step 5: Add sataw and toss to coat, then add fish sauce, oyster sauce, palm sugar, and 2 tbsp (30 ml) water. Stir-fry 2–3 minutes until sataw is bright and heated through but still slightly crisp.
6. Step 6: Return shrimp to the wok with torn kaffir lime leaves and lime juice; toss quickly to combine and heat through, 1 more minute. Taste and adjust seasoning with extra fish sauce or lime as needed.
7. Step 7: Serve immediately garnished with cilantro or Thai basil alongside steamed rice.