Stir-fry four-angled beans with sambal chilli belacan

Main Dish
4 servings
10 min
10 min
Very Easy


Number of serving: 4
400gm four-angled beans (aka winged beans or kacang botol/kacang keceper in Malay), cut into 1cm lengths

A handful of medium to big prawns, shelled and deveined

4 tbsp of pounded sambal chilli prawn paste (sambal cili belacan in Malay)[available in local wet market or supermarket]

1 onion, peeled and shredded

5 cloves of garlic, chopped finely

Seasoning :

2 limes, squeezed into lime juice

1/2 tsp sugar


  • 1. Heat up the frying pan (or wok) and drizzle some cooking oil. Sauté the chopped garlic and onions with low flames, then add in sambal chilli prawn paste. Stir-fry till fragrant.

    2. Add in prawns and stir-fry briskly before adding four-angled beans. Toss well. Lastly, give it a quick drizzle of lime juice, a dash of sugar and a sprinkle of water to make the dish moist. Stir briefly until heated through but do not overcook the vegetables. With several flippings of spatula, the crispy and crunchy sambal four-angled bean are ready to go with hot, fluffy white rice.

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