Pad Sataw Goong

Ingredients

• 300 g sataw beans (stink beans), split in half lengthways
• 400 g raw prawns, peeled and deveined with tails on
• 1 tbsp shrimp paste (kapi)
• 6 garlic cloves
• 6 fresh red bird's eye chillies
• 3 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tsp palm sugar
• 1 tbsp lime juice
• 3 tbsp water

Before you cook

• Split the sataw beans in half lengthways and flick out the small green germ if it tastes bitter to you.
• Rinse the split beans in cold water and drain them well.
• Peel and devein the prawns, leaving the tails on for looks.
• Pound the garlic, chillies and shrimp paste in a mortar to a rough paste.
• Stir the fish sauce, oyster sauce, palm sugar and water together in a small bowl.

Steps

1. Heat the oil in a wok over high heat until it shimmers and moves easily.
2. Add the pounded garlic, chilli and shrimp paste and stir-fry for 45 seconds, until it smells toasted and pungent rather than raw.
3. Tip in the sataw beans and toss them hard for 2 minutes so they pick up some colour at the edges.
4. Add the prawns and spread them out across the surface of the wok.
5. Stir-fry for 2 minutes, until the prawns have turned pink and curled but are still plump.
6. Pour in the sauce mixture and toss everything for 1 minute so it reduces to a glaze.
7. Take the wok off the heat and squeeze over the lime juice.
8. Taste for balance: salty and funky should come first, with the sweetness only there to round the edges.
9. Serve straight away with hot jasmine rice.