Petai prawn salad


5 large prawns, steam and slice horizontally

50g petai, cut into strips

3 onions, cut into thin slices

10 cherry tomatoes, cut each into half

¼ pineapple, cut into wedges

2 stalks mints leaves, use leaves only


Sambal belacan:

100g red chillies

30g shrimp paste ( belacan) toasted

( pound together)

1 tbsp sugar

1 tbsp calamansi juice

6 tbsp  MARIGOLD Evaporated Filled Milk

2 tbsp toasted peanuts, remove skin, chop coarsely


  1. Use 2 tablespoons sambal belacan paste , mixed in sugar, calamansi juice and MARIGOLD Evaporated Filled Milk.
  2. Combine prawns,  petai, onions, tomatoes, pineapple, mint leaves  in a serving bowl.
  3. Just before serving drizzle dressing over salad and gently toss. Sprinkle some peanuts over and serve.
Chef's Tip:
For those who don’t favour petai, omit it, salad will still be as tasty.
Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 4