Sambal Prawns with Winged Beans

Monday, September 24, 2018

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

  1. Peel the prawns. Add 1 tsp sugar and corn flour to the meat and fridge it for 30 minutes
  2. Sliced the shallots into thin slices. 
  3. Sliced the winged beans vertically into small slices. 
  1. 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. 
  2. Using some of the same oil in the wok, add the belachan, chili paste and the sliced shallots. 
  3. Simmer for 10 minutes. Along the way, season with sugar and salt, to taste.
  4. Add the prawns back in stir fry for 5 minutes. 
  5. Add the slices of winged beans, stir quickly and with off the fire. 
Squeeze in some lime juice when served at the dinner table. If you want your dish to be spicier, add more chilli paste.

We paired this recipe with Nasi Ulam
Photos: Joyce Ho

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