Fish and Shellfish Recipes - Long Beans with Prawns Recipe

Ingredients

• 45ml/3 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 25g/1 oz galangal or root ginger, finely shredded

• 450g/1lb fresh prawns (shrimp), shelled and deveined

• 1 onian, halved and finely sliced

• 450g/1lb long beans, trimmed and cut into 7.5cm/3in lengths

• 120ml/4fl oz/1/2 cup soy sauce

For the marinade:

• 30ml/2 tbsp fish sauce

• juice of 2 limes

• 10ml/2 tsp sugar

• 2 garlic cloves, crushed

• 1 lemon grass stalk, trimmed and finely sliced

Serves 4

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Method:

1. To make the marinade. beat the fish sauce and lime juice in a bowl with the sugar, until it has dissolved. Stir in the garlic and lemon grass. Toss in the prawns, cover, and chill for 1-2 hours.

2. Heat 30ml/2 tbsp of the oil in a wok or heavy pan. Stir in the chopped garlic and galangal or root ginger. Just as they begin to color, toss in the marinated prawns.

3. Stir-fry for a minute or until the prawns turn pink Lift the prawns out on to a plate, reserving as much of the oil, garlic and galangal or root ginger as you can.

4. Add the remaining oil to the wok Add the onion and stir-fry until slightly caramelized.

5. Stir in the beans, then pour in the soy sauce. Cook for 2-3 minutes. until the beans are tender.

6. Add the prawns and stir-fry until heated through. Serve immediately.

Note: Popular in many Asian countries, long beans - like many other vegetables - are often stir-fried with garlic. This Cambodian recipe is livened up with prawns, as well as other flavorings, and works well either as a side dish or on its own with rice.