Singaporean Long Beans With Lemon Grass

Name: Singaporean Long Beans With Lemon Grass
Total time: 45 min
Yield: Serves 4
Cuisine: asian
Ingredients: 1/2 teaspoon dried shrimp paste (belacan, belachan, trassi or terassi); 1 thick stalk fresh lemongrass; 3 shallots, coarsely chopped; 1 to 3 red Holland chilies or other fresh long, red chilies, like Fresno or cayenne, stemmed and coarsely chopped (1 1/2 chilies for medium heat); 3 candlenuts or unsalted macadamia nuts; 1 2-inch piece fresh ginger, peeled and thinly sliced against the grain (about 2 tablespoons); 3 tablespoons peanut oil; 1 1/2 pounds long beans, washed, tips and stems removed, cut into 1Zx-inch pieces; 1 1/2 teaspoons sugar; 2 teaspoons double-black soy sauce; Kosher salt

Recipe from James Oseland

Adapted by Dana Bowen

Total Time: 45 minutes
Rating: 3(6)
Comments: Read comments

Featured in: The Way We Eat; The Interpreter of Curries

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Ingredients

Yield:Serves 4

½teaspoon dried shrimp paste (belacan, belachan, trassi or terassi)
1thick stalk fresh lemongrass
3shallots, coarsely chopped
1 to 3red Holland chilies or other fresh long, red chilies, like Fresno or cayenne, stemmed and coarsely chopped (1½ chilies for medium heat)
3candlenuts or unsalted macadamia nuts
12-inch piece fresh ginger, peeled and thinly sliced against the grain (about 2 tablespoons)
3tablespoons peanut oil
1½pounds long beans, washed, tips and stems removed, cut into 1Zx-inch pieces
1½teaspoons sugar
2teaspoons double-black soy sauce
Kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Roll the shrimp paste into a ball and place it in the center of a 5-inch square of aluminum foil. Fold the sides of the foil over to form a small parcel, then flatten into a disk 1½ inches in diameter. Set a gas burner to medium-low or an electric burner to medium-high. Using tongs, place the sealed parcel directly on the heat source. Toast until the paste begins to smoke and release a toasted-shrimp smell, 1 to 1½ minutes. With the tongs, turn the parcel over and toast for another 1 to 1½ minutes. Let cool for a minute. Carefully unwrap the foil; the edges of the disk should be black-brown, and the center should be golden with some black-brown patches. Set aside.
Step 2
Remove the brown bottom and green top of the lemongrass stalk, leaving a pale 5-inch piece. Discard 2 of the outer layers, then cut crosswise into ¼ -inch slices. Place in the bowl of a food processor. Add the shallots, chilies, candlenuts, ginger and toasted shrimp paste. Purée to a smooth paste, about 1 minute. (If it sticks to the sides, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning off the processor and scraping down the sides of the bowl.) Set aside.
Step 3
Heat the oil in a 3-quart saucepan on medium-high, then lower to medium. Add the paste and sauté, stirring to prevent scorching, until the paste begins to separate from the oil, about 5 minutes. Add the long beans and stir to coat. Add ⅓ cup water and stir. Bring to a lively simmer, then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the beans just begin to lose their rawness and yield to the prick of a fork, 5 to 7 minutes.
Step 4
Remove the lid, increase the heat and return to a lively simmer. After 2 minutes, add the sugar and soy sauce and stir to combine. Season with salt to taste. Continue simmering until no sauce remains and the beans are sautéing in oil, about 2 minutes more. Transfer to a serving dish and let rest for at least 10 minutes.

Tip

Most ingredients are available at Top Line Supermarket, 81-37 Broadway, in Elmhurst, Queens, (718) 458-5505; Manhattan Asia Market Corp., 71* Mulberry Street, (212) 962-2028; and www.importfood.com.