I have already blog a recipe for Winged Beans (or Four Corner Beans or inMalay, Kacang Botol).
This bean is tasteless and is eaten for its texture. It goes well with anything that has a strong taste, i.e. Sambal. To retain the texture, it only needs some light cooking.
We cook it recently to in a Nasi Ulam party spread. Here is the recipe.
1 kg of medium-sized prawns
200 ml Oil
15 pieces of shallots
Two tablespoon of chilli paste
1 slice of belachan
1 tsp salt
2 tsp sugar
2 tbsp of oil
limes
Preparation
Preparation
- Peel the prawns. Add 1 tsp sugar and corn flour to the meat and fridge it for 30 minutes
- Sliced the shallots into thin slices.
- Sliced the winged beans vertically into small slices.
Method
- Heat up a bowl of oil in the wok. In smaller batches, fry the prawns till they are golden orange in color. Set aside the prawns.
- Using some of the same oil in the wok, add the belachan, chili paste and the sliced shallots.
- Simmer for 10 minutes. Along the way, season with sugar and salt, to taste.
- Add the prawns back in stir fry for 5 minutes.
- Add the slices of winged beans, stir quickly and with off the fire.