Ingredients
The following ingredients have 4 Servings
- 2 tsp dried shrimp
- 150g snake beans, washed and cut into 3cm lengths
- 6 tbsp vegetable oil
- 300g beef mince
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- ½ cup coriander leaves, to serve
- <b>Spice paste</b>
- 1 tsp Thai shrimp paste
- 3 dried red chillies, chopped
- 5 shallots (French eschalots), chopped
- 4 garlic cloves, chopped
- 1 tsp chopped lemongrass heart
- 1 tsp washed, scraped and chopped coriander root
- 1 tsp chopped galangal
- ½ tsp white peppercorns
- 1 tsp grated makrut lime zest
- 1 tsp salt
Instruction
- <p>1. To make the spice paste, put the Thai shrimp paste in foil and pop it under the grill or over a flame until it becomes fragrant. Place in a mortar with remaining paste ingredients and pound with a pestle until paste is as fine as possible.</p> <p>2.<b> </b>Soak the shrimp in warm water for 15 minutes, then drain and set aside. </p> <p>3. Meanwhile, boil the beans until just cooked (about 5 minutes), then drain and refresh immediately in iced water and drain again. Set aside.</p> <p>4. Heat 3 tbsp of the oil in a wok over high heat, add the beef and stir-fry until just cooked. Remove and set aside.</p> <p>5. Fry the spice paste in the wok with the remaining 3 tbsp of oil until fragrant, then add the beef, beans, shrimp, sugar, and fish sauce. Stir-fry for 1 minute.</p> <p>6. To serve, pile onto a large platter with coriander leaves on the side.</p>