Wash, rinse, drain and cut long beans into 2 inch length.
Soak dried prawns until soft and chopped coarsely.
Blend or pound chillies, shallots, garlic and belacan. (Sambal paste)
Heat oil in wok and stir fry dried prawns until golden brown.
Add in the sambal paste and fry until aromatic.
Add the long beans and hot water. Mix well with the sambal paste.
Add salt and chicken stock to taste. Cover and simmer on low heat.
Cook until water evaporates and the long beans are cooked and are well coated into the sambal paste.
And you're done! Dish out onto plate and serve hot with steamed rice, porridge or even fried beehoon.
- 300.0g Long bean
- 1.0Tbsp Dried prawns
- 3.0Tbsp Sambal belacan paste
- 2.0Tbsp Vegetable oil
- 150.0ml Water (hot)
- 0.0tsp Salt (to taste)
- 0.0tsp Chicken stock ( to taste)