Ingredients
Stink Beans (Sato): 1–2 pods (shelled and halved)
Fresh Shrimp: 200 g (peeled and deveined)
High-Quality Shrimp Paste (Kapi): 1–2 tbsp
Bird's Eye Chilies: 10–15 (adjust according to your spice preference)
Garlic: 5–7 cloves
Shallots: 2–3 bulbs
Palm Sugar: 1 tsp (to balance the saltiness)
Lime Juice: 1/2 – 1 tbsp
Vegetable Oil: For stir-frying
Minced Pork (Optional): 50 g (for extra depth of flavor)
Instructions
Prepare the Paste: Using a mortar and pestle, pound the bird's eye chilies, garlic, and shallots until crushed. Add the shrimp paste and continue to pound until the ingredients are well-combined into a smooth paste. Set aside.
Sauté the Paste: Heat a small amount of vegetable oil in a pan over medium heat. Add the prepared shrimp paste mixture and sauté until fragrant. (If using minced pork, add it now and stir until cooked).
Cook the Shrimp: Add the fresh shrimp to the pan. Stir-fry quickly until just cooked through (do not overcook, or the shrimp will become tough).
Season: Add the palm sugar to balance the flavors. If the mixture is too dry, add a small splash of water to loosen the sauce.
Add the Sato: Toss in the stink beans and stir-fry for a short time—just long enough for them to be coated and slightly cooked while retaining their signature crunch.
Finish: Turn off the heat. Add the lime juice and toss briefly. Taste and adjust to achieve a perfect balance of savory, spicy, and a hint of tanginess. Serve hot with steamed jasmine rice.
Pro-Tips for Success
The Shrimp Paste: Choose a high-quality shrimp paste with a smooth, fine texture and a clean, fresh aroma for the best results.
The Crunch: The secret to a perfect Sato Pad Kapi is not overcooking the beans. They should remain crisp and vibrant.
Managing the Aroma: Stink beans have a strong, lingering scent. Many locals enjoy eating fresh basil leaves after the meal to help freshen their breath!
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