To pave the way for a hearty main meal, first serve these light, fresh appetizers with Oriental appeal. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 150 g long beans
- a pinch salt and sugar
- a few drops cooking oil
- 1 tbsp sesame oil
- 2 tbsp abalone sauce
- 100 ml fresh chicken stock
- 1/2 tsp sugar
- 1/4 tsp pepper
- For garnishing:
- 5 dried chillies
- 1 cup oil
- 1 sprig curry leaves (plucked)
- 3 bird’s eye chillies,diced
- a handful deep-fried anchovies
- Cut long beans into 4cm lengths.
- 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.
- Arrange long beans on a serving plate.
- 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.
- 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.
- Pour the sauce over the long beans and garnish with fried chillies and anchovies. Serve immediately.