Prawns with shrimp paste and sator beans
This quick prawn, shrimp paste and sator bean stir-fry is made with a type of Thai bean which Luke Farrell calls "the pride of Southern Thailand." This spicy, flavourful dish comes together incredibly quickly and is a great way to make the most of fresh prawns.
- 2tbsp of garlic, unpeeled
- 1tbsp of bird's eye chillies, finely chopped
- 1tbsp of dried bird's eye chillies
- 2tbsp of shrimp paste
- 6Thai shallots, peeled and chopped
- 1tsp salt
- 2tbsp of lard, or vegetable oil
- 300g of tiger prawns, peeled, deveined but heads intact
- 300g of stink beans
- lime juice to taste
Step 1In a pestle and mortar, pound the garlic, bird’s eye chillies, shrimp paste and shallots with a pinch of salt to help it along
Step 2Heat the lard or vegetable oil in a wok and fry 3 tbsp of the paste until fragrant. Add the prawns and sator beans and a splash of water if it appears dry.
Step 3When the prawns are pink it’s ready. A squeeze of lime at the end will heighten the flavour of good quality shrimp paste and sator beans