Cooking oil 4 Tbsp
Freshwater prawns (shrimps) 300 g (10½
- 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 for a couple of minutes before adding the four-angled beans. Stir to combine.
- Season with tamarind juice, salt and sugar. Serve hot.