Fiery green beans pan with prawns

Name: Fiery green beans pan with prawns
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 750 g Beans; 7-10 Tbsp Salt; 2 Onions; 8 Garlic cloves; 750 g small shrimps (without shell, with tail); 3-4 Tbsp Oil; 2 TEASPOONS Sambal Oelek; 1 TABLESPOON Lemon juice; 1 TEASPOON lyophilized lemongrass; 1 Bay leaf; 500 ml Coconut milk; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Sugar; 7-10 Tbsp lemon, red chilli and mint leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

750 g Beans
7-10 Tbsp Salt
2 Onions
8 Garlic cloves
750 g small shrimps (without shell, with tail)
3-4 Tbsp Oil
2 TEASPOONS Sambal Oelek
1 TABLESPOON Lemon juice
1 TEASPOON lyophilized lemongrass
1 Bay leaf
500 ml Coconut milk
7-10 Tbsp freshly ground pepper
7-10 Tbsp Sugar
7-10 Tbsp lemon, red chilli and mint leaves

Directions

1
Clean, wash and halve the beans and cook in boiling salted water for about 10 minutes. Pour beans onto a sieve and rinse with cold water. In the meantime peel and finely dice the onions and garlic. Wash shrimps thoroughly and dab dry with kitchen paper. Heat the oil in a pan and fry the prawns for about 3 minutes, turning them over. Remove the prawns from the pan and keep warm.
2
Sauté the onions and garlic in a frying pan until translucent, stir in the Sambal Oelek and lemon juice and fry for approx. 1 minute, turning over. Add beans, lemon grass and bay leaf and fry for another 2-3 minutes while turning. Deglaze with coconut milk, add prawns and simmer covered for another 10 minutes. Then season to taste with salt, pepper and sugar. Serve the fiery bean pan garnished with lemon spiral, red chillies and mint as desired