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Thai Prawns & Runner Beans

A typically rustic dish from the south of the country.  Adjust the amount of chilli added according to your taste.

After some preparation time, it is quick and easy to make with lots of powerful and assorted flavours that blend together to form a mouth-watering meal. 

These quantities are for 2 people to enjoy a good sized plateful of exotic food.

Stir Fry

Fresh hot chillies (birds-eye variety)

4 cloves garlic

1 shallot

Fish paste

Olive oil

Peanut oil

20 fresh prawns (adjust number according to size)

200g fresh runner beans

Preparation in advance

With a mortar and pestle, blend together the chillies, garlic, quartered shallot, fish paste and a tablespoon of olive oil.  Do not bash to a paste, just bruise everything well to release the flavours and blend together.

Shell the prawns.  Slice the beans at an angle into bit-sized pieces.

Cooking
Heat about 4 tablespoons of peanut oil in a wok.  Fry the blended paste for about 2 minutes.  Add in the shelled prawns.  Add in the runner beans.  Mix well, coat the beans and prawns, cook through until the prawns are pink and the beans slightly softened, stirring often.

Serving

Serve immediately with boiled or steamed rice.

Alternatives -  Other vegetables can be used in place of the runner beans.

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