Hot and sour prawns with snake beans and noodles
- 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
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.
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.
Serves 4
