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.&nbsp;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>&nbsp;</b>Soak the shrimp in warm water for 15 minutes, then drain and set aside.&nbsp;</p> <p>3.&nbsp;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.&nbsp;Heat 3&nbsp;tbsp&nbsp;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&nbsp;tbsp&nbsp;of oil until fragrant, then add the beef, beans, shrimp, sugar, and fish sauce. Stir-fry for 1 minute.</p> <p>6.&nbsp;To serve, pile onto a large platter with coriander leaves on the side.</p>