Mummy Ping’s Sambal prawns & green beans
- Preparation and cooking time
- plus soaking
- More effort
- Serves 8
- 500g green beans , trimmed and halved on the diagonal
- 1kg raw, shelled king prawns (defrost if frozen)
- 200ml vegetable oil
- 100g tamarind paste , or juice 3 limes, see tip below left
- 2 tbsp chicken stock powder
- 3 tbsp golden caster sugar
For the spice paste
- 20 small dried red chillies
- 16 lemongrass stalks, tender parts only
- 450g shallots , roughly chopped
- 50g candlenuts or macadamia nuts , roughly chopped
- 1 tsp shrimp paste
- 4 tbsp vegetable oil
- 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').