Hot and sour prawns with snake beans and noodles

Name: Hot and sour prawns with snake beans and noodles
Cook time: 30 min
Cuisine: Malaysian
Ingredients: 2 tbsp vegetable oil; 2 cloves garlic, very finely sliced; 2 small red chillies, finely chopped (to taste); 1 tbsp tomato paste; 1 bunch snake beans, (200g) cut into 5-6cm lengths; 1 1/2 tbsp sugar; 3 tbsp fish sauce; 2 tsp tamarind concentrate mixed with 185ml water; 16 large green (raw) king prawns, peeled and deveined with tails intact; 2 very ripe roma tomatoes, chopped; 800g fresh rice noodles; Half bunch coriander leaves; 1 cup bean shoots

Lynne Mullins

October 18, 2011

Hot and sour prawns with snake beans and noodlesJennifer Soo

Time:< 30 mins

Tamarind comes in many forms and is often sold as a concentrate or puree, both of which are convenient to use. The concentrate is a thick, molasses-type liquid made by boiling down the pulp after it has been strained to remove the seeds and fibre.

Ingredients

2 tbsp vegetable oil
2 cloves garlic, very finely sliced
2 small red chillies, finely chopped (to taste)
1 tbsp tomato paste
1 bunch snake beans, (200g) cut into 5-6cm lengths
1 1/2 tbsp sugar
3 tbsp fish sauce
2 tsp tamarind concentrate mixed with 185ml water
16 large green (raw) king prawns, peeled and deveined with tails intact
2 very ripe roma tomatoes, chopped
800g fresh rice noodles
Half bunch coriander leaves
1 cup bean shoots

Method

Heat oil in a wok over medium heat and add garlic and chillies. Stir-fry for 1-2 minutes until aromatic then add tomato paste and stir well. Add beans with sugar, fish sauce and tamarind mixture, stir then bring to a simmer. Add prawns and tomatoes and stir until prawns are just cooked and beans are tender. Place noodles in a bowl and cover with boiling water. Set aside for 2-3 minutes. Stir to separate, then drain. To serve, divide noodles between four bowls and spoon prawn mixture over noodles. Top with coriander leaves and bean shoots.

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