Name: Four-Angled Bean Salad (Kerabu Kacang Botol)
Cuisine: Malaysian
Ingredients: Grated coconut ½ cup, toasted; Shallot 1, peeled and finely sliced; Four-angled beans 400 g (14 oz), sliced; Prawns (shrimps) 250 g (9 oz), cleaned and shelled; Cooking oil 4 Tbsp; Shallots 4, peeled; Kalamansi lime 1, juice extracted; Sugar to taste; Dried prawn (shrimp) paste (belacan) 2 tsp; Salt to taste; Dried prawns (shrimps) 2 Tbsp, soaked and drained; Red chillies 6, seeded

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Four-angled beans 400 g (14 oz), sliced
Cooking oil 4 Tbsp

Method

Bring a pot of water to the boil and blanch four-angled beans. Drain well and set aside.
Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and fry the spice paste until fragrant. Put in the prawns and stir-fry for a couple of minutes before adding shallot and grated coconut. Stir to combine.
Remo