Petai prawn salad

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

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  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
MARIGOLD Evaporated Filled Milk (390g)