Pandan steamed rice
Pandan is a tropical leaf also called screwpine leaf, used to add a fragrant, slight sweetness - great for complimenting curries
Mummy Ping’s Sambal prawns & green beans
Serves 8
More effort
Prep:
Cook:
plus soaking
This curry is traditionally very hot - halve or even quarter the amount of dried chillies and serve with plenty of rice for a less fiery dish
Skip to ingredients
- 500g green beanstrimmed and halved on the diagonal
- 1kg raw, shelled king prawns(defrost if frozen)
- 200ml vegetable oil
- 100g tamarind pasteor juice 3 limes, see tip below left
- 2 tbsp chicken stockpowder
- 3 tbsp golden caster sugar
For the spice paste
- 20 small dried red chillies
- 16 lemongrassstalks, tender parts only
- 450g shallotsroughly chopped
- 50g candlenuts or macadamia nutsroughly chopped
- 1 tsp shrimp paste
- 4 tbsp vegetable oil
Nutrition: per serving
- kcal521
- fat37g
- saturates5g
- carbs20g
- sugars19g
- fibre4g
- protein25g
- salt1g
Method
step 1
First, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies with the rest of the spice paste ingredients in a processor or blender to make an even, fine-textured paste.
step 2
Put a large pan of water on to boil, then drop in the green beans and cook for 3 mins. Lift the beans from the water, cool under cold running water, then drain. Using the same pan of water, cook the prawns for 1-2 mins, until they have just turned pink, then run these under cold water too.
step 3
Heat the oil a large wok or frying pan and fry the spice paste over a medium heat for 8-10 mins. Stir in the tamarind paste, chicken stock powder and sugar, and cook for 2 mins. Add the prawns, green beans and 4 tbsp water, and cook for 4-5 mins more until the prawns are completely cooked through and the beans are just tender. Serve immediately with the Pandan steamed rice (see 'Goes well with').
