Stir Fry Belacan Wing Beans
My wife bought this odd looking vegetable the other day and told me to work the magic. Of course everyone knows there is no such thing as magic, at least not in my kitchen that is.
Nevertheless, I took a long hard look at this vegetable otherwise known as “Wing Beans” or as they call it in Malay, “Kacang Botol“. It is a weird looking vegetable indeed with its “C-shaped” body if you were to slice it through. I remember having it once at some coffeeshop zi char stall and it was presented to us in an intense sambal belacan sauce. I thought that it was delicious.
So what better way to cook this dish than to do it in sambal belacan. My twist is to add a few glass prawns (my favourite prawns) and it would be perfect.
6 medium sized Glass Prawns
300 grams of Wing Beans
Handful of Dried Shrimps (hae bi)
1 piece of Red Chilli (chopped finely)
3-4 grams of Belacan
Light Soya Sauce
1. Wash and slice the wing beans into 1 cm length pieces. Mix the belacan, dried shrimps and finely chopped chilli into a blender and blend the ingredients into a paste. At this point, it would be good to ventilate the kitchen.
2. Wash and prepare the glass prawns, heat oil in the wok and then fry the prawns until they curl into a “C-shaped” position. This means the are cooked. Reserve the prawns aside.
3. Now heat another batch of oil in the wok, throw the belacan paste into the wok and stir fry until fragrant. Then add a little more oil and throw the prepared wing beans into the wok and give it a good stir. Continue frying until the colour of the vegetable turns a dark green. Then add the prawns and continue stirring. Continue frying for another five minutes and it is ready to be served.
Wing Bean aka Kacang Botol
Belacan, finely chopped chilli, dried shrimps