Singaporean food

Zesty Green Beans with Chili and Garlic

Serves 2 as a side dish

1tbsp dried shrimps

6 dried red chillies

3 garlic cloves, stripped

2 banana shallots, stripped

2tbsp cooking oil

2tsp belachan (matured shrimp glue)

250g green beans, managed and cut into 1.5cm pieces

2tbsp water

Salt

Absorb the dried shrimps and chillies warm water for at any rate 10 minutes or as long as 60 minutes, then, at that point channel. In the event that you don't need the dish to be excessively fiery, eliminate the seeds from the chillies, then, at that point place them in a blender with the splashed shrimps, garlic and shallots. Mix together to make an unpleasant glue.

Warmth the oil in a wok over a medium warmth. Add the stew shrimp glue and pan fried food until sweet-smelling, then, at that point add the belachan and mix for a couple more minutes to cook the glue out.

Turn up the warmth marginally, add the green beans and give it each of the a decent mix. Pan fried food two or three minutes. Add the water to help 'steam-cook' the beans and season with salt, then, at that point turn the warmth down and keep cooking for four to five minutes or until the beans are delicate.