Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Green beans stir-fried in a fiery, fragrant paste of chilli, shallot, garlic and shrimp paste, finished with lime.
Side dish. Good with Malaysian-style grilled chicken, crispy skin salmon or beef rendang. Find a main
Equipment: Wok or large frying pan, small blender
Measures and names
Ingredients
- 2 shallots, roughly chopped
- 2 garlic cloves
- 2-3 red chillies, roughly chopped
- ½ tsp shrimp paste (belacan)
- 1 tbsp oil
- 400 g green beans, trimmed and halved
- 2 tbsp water
- ½ lime, juiced
- Salt
Method
- Blitz the shallots, garlic, chillies and shrimp paste to a rough paste in a small blender or pestle and mortar.
- Heat the oil in a wok over a medium heat and fry the paste, stirring, for 4-5 minutes until darkened and fragrant.
- Add the green beans and water, turn up the heat and stir-fry for 5-6 minutes until the beans are tender but still have some bite.
- Squeeze over the lime, season with salt to taste and serve.
Swaps and tips
Cook the paste until it darkens and smells sweet and toasty before adding the beans; this takes the raw edge off. Check the shrimp paste label if you need it gluten-free.
Easy variations
- Add a handful of raw prawns with the beans
- Use a mix of green beans and okra
- Leave out the shrimp paste and add a little extra salt to make it vegan
- Add a few strips of red pepper
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 7 g | 3 g | 4 g | 70 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
