Deep-fry long beans and brinjal in hot oil for less than a minute. Dish out and drain from oil.
Heat sesame oil and oil in a wok. Lightly brown ginger, garlic and dried prawns until fragrant.
Add curry leaves and bird's eye chillies. Toss for a while.
Put in long beans, brinjal and red chilli and stir in seasoning ingredients. Fry briskly until sauce thickens. Dish out and serve hot.