Four-Angled Bean Salad

Kerabu Kacang Botol

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


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


  • 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