The Spicy green beans with chile | Kacang panjang is a Traditionally yard-long beans, also called snake beans, appear in this dish that is sold at Chinese and Malay hawker stalls in Singapore. Yard-long beans have a slightly tougher texture and more flavor than regular green beans. They are likely to be found only in Chinese and Asian stores. If you have trouble locating them, green beans, snow peas, or asparagus can be substituted. Shrimp paste, often labeled balacan, is sold in blocks at Asian markets.
Serves 4
Ingredients:
For the spice paste
1 lemongrass stalk, tough outer layer removed, finely chopped
3 slices of fresh ginger, chopped
5 garlic cloves, finely chopped
3 fresh red chiles, seeded and finely chopped
10 shallots, chopped
1 tablespoon shrimp paste (balacan)
8 macadamia nuts, roughly chopped
4 tablespoons vegetable oil
14oz (400g) yard-long beans, chopped into 13⁄4in (4cm) lengths, or a combination of green beans and asparagus, trimmed and halved
1 tablespoon fish sauce such as nam pla
1 teaspoon sugar
Method:
1. To make the spice paste, use a mortar and pestle to pound the ginger and lemongrass to a paste. Add the garlic and chile, and continue to work. Finally, add the shallot, shrimp paste, and macadamia nuts, and keep working until you have a smooth paste.
2. Heat a wok over a medium-high heat and add the oil. Stir-fry the spice paste for 4–5 minutes until thick and fragrant. Add the beans, fish sauce, and sugar, and stir-fry for another 4–5 minutes until the beans are tender, but still have a bite.
3. While stir-frying the beans, splash with a little water periodically to create steam, not more than ½ cup (100ml) in all. The beans should be cooked, but not swimming in liquid. Serve immediately.
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| Spicy green beans with chile recipe |
