Kachang Bendi Goreng

An adaptation of a spicy Malaysian vegetable dish, Kachang Bendi Goreng (kah-chang bayn-dee gaw-reng) makes an excellent and very unusual dish.3 tablespoons peanut oil

2 onions, finely chopped

1 garlic clove, crushed

2 green chillis, finely chopped

1-inch piece fresh root ginger, peeled and finely chopped

1 tablespoon ground almonds

2 tablespoons soy sauce

½ teaspoon black pepper

12 oz. prawns, shelled

1 green pepper, white pith removed, seeded and sliced 6 oz. French beans, trimmed 6 oz. courgettes , washed and sliced

In a large frying-pan, heat the oil over high heat. When the oil is hot, reduce the heat to moderate and add the onions, garlic, chillis and ginger and cook, stirring occasionally, for 6 to 8 minutes or until the onions are golden brown.

Stir in the ground almonds, soy sauce and pepper and cook for a further 2 minutes.

Add the prawns and, stirring constantly, fry for 2 to 3 minutes. Add the vegetables. Stir well and reduce the heat to moderately low. Cook the mixture, stirring occasionally, for 12 minutes or until the vegetables are cooked but still crisp.

Remove the pan from the heat and turn the mixture into a warmed serving dish. Serve immediately.

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