Stir-fry four-angled beans with sambal chilli belacan

Name: Stir-fry four-angled beans with sambal chilli belacan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: En
Ingredients: 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; 2 limes, squeezed into lime juice; 1/2 tsp sugar

Main Dish

4 servings

Very Easy

20 min

Ingredients

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

Preparation

Preparation10 min

Cook time10 min

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.