Salsotled prawns with chilli and serpentiform beans
2 tablespoons oil
2 medium onions, in very thin slices
5 cloves of garlic, fine chopped
2 lemongrass stems (only the white part), in very thin slices
3 red chillies, seed-free and cut into very fine rings
250 g of serpentiform beans, clean v in short pieces
300 g of medium raw prawns, peeled and clean
2 teaspoons sugar
1 spoonful of fish sauce
1 tablespoon rice wine vinegar
shallots or spring onions, chopped, as a garrison
Heat the oil in a large cast iron wok. Pour the onion, garlic, lemongrass and chillies; saute them over medium heat during 4 minutes or until soft but golden.
Join the beans to the wok and sauté them during 1 o 3 minutes or until they are bright green. Add the prawns and sugar and simmer everything for a long time 3 minutes.
Season with fish sauce and rice wine vinegar, remove everything well and serve it, scattering over the chopped shallots.
The serpentiform jews are dark green and their pods reach the 30 cm long, with pointed ends. They can be purchased for handling at some green shops and in Asian food stores. If you can't find them, you can use round green beans.
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