[Ingredients A]
250g medium prawns
200g French beans
2 red chilies
20g assam paste
Sugar and salt
[Ingredients B]
25g dried chilies
50g shallot
20g garlic
10g belacan
1 candlenut
[Steps]
A: Shell prawns (except tail portion) and deveined.
Trim away tough fibres of French beans. Cut into long slanted sections.
Deseed chilies and cut into long slanted sections.
Mix assam paste with 50ml of water. Mix well and strain to get assam water. Set aside.
B: Rinse chili in hot water until softened.
Peel shallot and garlic.
Roast belacan and candlenut until fragrant.
Blend B together in a blender and set aside.
Heat 2tbsp oil in wok. Blanch French beans and prawns in oil separately. Set aside.
Heat another 2tbsp of oil. Add B and stir fry over low heat until fragrant.
Add chili, French beans and prawns, mix well.
Mix in assam water, sugar and salt. Remove from heat.