Sambal Kacang Panjang Prawns and long beans served in a spicy gravy

Sambal Kacang Panjang Prawns and long beans served in a spicy gravy

160 g small prawns (shrimps)
300 g long beans
3 tbsp oil
125 g grated coconut
120 ml water
1 tsp sugar
11/2 tsp salt

4 candlenuts (buah keras)
10 shallots (bawang merah)
2 fresh red chillies
1 tsp prawn (shrimp) paste

1 Shell and devein the small prawns (optional).
2 Cut the long beans into 3 cm lengths. Blanch in boiling water with 1/2 tbsp soda bicarbonate (to help retain the colour).
3 Prepare the coconut milk. (See page 185).
4 Prepare the rempah. Peel then roughly chop the shallots. Pound/blend all the rempah ingredients together.

1 Heat a wok over a high flame until it smokes. Add the oil. Add the rempah and stir-fry for about 3 min.
2 Add the prawns and about half the coconut milk. Stir-fry for a few mins, then add the long beans. Add the remaining coconut milk and simmer for 2 min. Add sugar and salt to taste.