Heat the oil in a wok or frying pan. Stir-fry the garlic, shallots, chillies and shrimp paste over a high heat for half a minute. Throw in the prawns and green beans and stir-fry for about 5 minutes.
Season with fish sauce and sugar and serve hot with steamed rice.
Stir-frying Stir-frying is a very rapid process that requires your constant attention. For successful stir-frying the ingredients should be cut into small, even pieces, so that they cook quickly in the same amount of time. Meat should be sliced thinly and cut into strips. Place the wok over a high heat and add the oil. Heat the oil until almost smoking; this will happen very quickly in a wok. Add the ingredients and toss the food constantly, keeping it moving from the centre of the wok to the sides. Because the heat is kept high the cooking is very fast and vegetables especially should not be overcooked – they should remain crisp and bright coloured.
Electric or non-stick woks should be avoided as they don’t reach sufficiently high temperatures.
© 1994 Keith Floyd estate. All rights reserved.