Long Beans with Spicy Abalone Sauce

To pave the way for a hearty main meal, first serve these light, fresh appetisers with Oriental appeal. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Print Recipe
Print Recipe
Ingredients
Sauce
For garnishing
Instructions
  1. Cut long beans into 4cm lengths.
  2. Bring a pot of water to the boil and add salt, sugar and cooking oil. Scald the long beans briefly in the water, then remove, drain and set aside to cool.
  3. Arrange long beans on a serving plate.
  4. Heat the sesame oil in a non-stick saucepan. Add abalone sauce, chicken stock, sugar and pepper. Bring to a boil, then simmer briefly for 2 to 3 minutes. Remove from heat.
  5. Discard the seeds from the dried chillies, then dice the chillies. Heat the cup of cooking oil in a wok and fry curry leaves, dried chillies and bird’s eye chillies till fragrant. Dish out and set aside.
  6. Pour the sauce over the long beans and garnish with fried chillies and anchovies. Serve immediately.
Recipe Notes

Tags: , , ,

Leave a Reply