Goong Pad Sator - Bitter Beans Stir Fried with Shrimp Paste and Prawns Recipe

2
20 minutes

Ingredients

  • 6 medium raw prawns
  • 6 bird's eye chillies, chopped
  • 2 tbsp of garlic, chopped
  • 1 tbsp of coriander root, chopped
  • 1 tsp salt
  • 1 tbsp of gapi shrimp paste
  • 5 tbsp of stink beans, peeled
  • 1 tbsp of vegetable oil
  • 2 lime leaves, torn
  • 2 tsp caster sugar
  • 1 tbsp of lime juice
  • 2 tsp fish sauce

Method

1

Peel and remove the veins from the prawns, leaving the tails intact for presentation, if you wish. Place the prawn shells and heads in a tight fitting saucepan, cover with water and bring to a quick boil over a high heat, then reduce the heat and simmer for 5 minutes

  • 6 medium raw prawns
2

Skim any scum from the top of the prawn stock then pass through a sieve, pressing down the shells and heads with the back of a spoon to extract maximum flavour. Discard the shells and heads and set the stock aside

3

In a stone pestle and mortar, pound the chillies, garlic, coriander root and salt to a coarse paste. Add the shrimp paste and continue to work into the other ingredients. Set aside

  • 6 bird's eye chillies, chopped
  • 3 tbsp of garlic, chopped
  • 1 tbsp of coriander root, chopped
4

Bring a large saucepan of salted water to a rapid boil over a high heat. Add the stink/sator beans and blanche for 30 seconds before straining and refreshing with cold water. Drain well

  • 5 tbsp of stink beans, peeled
5

Heat the vegetable oil in a wok over a medium heat, then add the paste and stir-fry for 1 minute until fragrant. Add the peeled prawns, blanched stink/sator beans and torn lime leaves. Stir-fry together until the prawns are just cooked and have turned to an attractive pink colour, around 3 minutes

  • 1 tbsp of vegetable oil
  • 6 medium raw prawns
  • 2 lime leaves, torn
6

Moisten with 5-6 tablespoons of the reserved prawn stock and season with the caster sugar, 1 teaspoon of the fish sauce and lime juice. Check for seasoning, and add more fish sauce if necessary - it should taste hot and umami salty. Transfer to a serving dish and eat with steamed rice

  • 2 tsp caster sugar
  • 1 tbsp of lime juice
  • 2 tsp fish sauce