STIR-FRIED LONG BEANS with PRAWNS, GALANGAL and GARLIC

if you're no stranger to the taste and aroma of fish sauce, then by all means try this recipe. So flavorful!

POPULAR IN BOTH CAMBODIA AND VIETNAM, LONG BEANS- LIKE MANY OTHER VEGETABLES ARE OFTEN STI-FRIED WITH GARLIC. THIS CAMBODIAN RECIPE IS LIVENED UP WITH PRAWNS, AS WELL AS OTHER FLAVOURINGS, AND WORKS WELL EITHER AS A SIDE DISH OR ON ITS OWN WITH RICE.

RECIPE SOURCE: VIETNAMESE FOOD & COOKING

serves 4

INGDREINTS

• 45ml (3 T) vegetable oil
• 2 garlic cloves, finely chopped
• 25g (1oz) galangal, finely shredded (available fresh or frozen at the asian store)
• 450g (1 lb) fresh prawns, shelled and deveined
• 1 onion, halved and finely sliced
• 450g ( 1 lb )long beans, trimmed and cut into 7.5cm/3in lengths
• 120ml ( 1/2 c ) soy sauce

FOR THE MARINADE

• 30ml (2T) tuk trey (fish sauce)
• juice of 2 limes
• 10ml (2 t) sugar
• 2 garlic cloves, crushed
• 1 lemon grass stalk, trimmed and finely sliced

1. To make marinade, beat tuk trey (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 hrs.
2. Heat  2T of oil in a wok or heavy pan. Stir in the chopped garlic and galangal. just as they begin to colour, toss in the marinated prawns. Stir-fry for a minute or until the prawns turn pink. lift prawns out on to a plate, reserving as much oil, garlic and galangal as you can.
3. Add the remaining oil to the wok. Add the onion and stir-fry until slightly caramelized. stir in the long beans, pour in soy sauce, cook until beans are tender. Add prawns, cook for 2-3 min. stir-fry until heated through, serve immediately.