MUMMY PING'S SAMBAL PRAWNS & GREEN BEANS

Mummy Ping's Sambal prawns & green beans image

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

Provided by Ping Coombes

Time 45m

Number Of Ingredients 12

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Ingredients

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
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

Steps:

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.
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.
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').

Nutrition Facts : Calories 521 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium