Prawns with shrimp paste and sator beans
This quick prawn, shrimp paste and sator bean stir-fry is made with a type of Thai bean - also known as stink beans - which Luke Farrell calls 'the pride of Southern Thailand.' When sator beans are in season, Farrell says, 'great twisted pods of them are hung up in the vegetable market. I remember once taking a train ride from Hay Yai to Bangkok and every passenger had a big stack of these pods poking out the top of carrier bags.' They can be found podded and frozen in the UK.
Ingredients
Metric
Imperial
- 2 tbsp of garlic, unpeeled
- 1 tbsp of bird's eye chillies, finely chopped
- 1 tbsp of dried bird's eye chillies
- 2 tbsp of shrimp paste
- 6 Thai shallots, peeled and chopped
- 1 tsp salt
- 2 tbsp of lard, or vegetable oil
- 300g of tiger prawns, peeled, deveined but heads intact
- 300g of stink beans
- lime juice to taste
Method
In a pestle and mortar, pound the garlic, bird’s eye chillies, shrimp paste and shallots with a pinch of salt to help it along
- 2 tbsp of garlic, unpeeled
- 1 tbsp of bird's eye chillies, finely chopped
- 1 tbsp of dried bird's eye chillies
- 2 tbsp of shrimp paste
- 6 Thai shallots, peeled and chopped
- 1 pinch of salt
Heat the lard or vegetable oil in a wok and fry 3 tbsp of the paste until fragrant. Add the prawns and sator beans and a splash of water if it appears dry.
- 2 tbsp of lard, or vegetable oil
- 300g of tiger prawns, peeled, deveined but heads intact
- 300g of stink beans
When the prawns are pink it’s ready. A squeeze of lime at the end will heighten the flavour of good quality shrimp paste and sator beans
- lime juice to taste
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