Yam Thua Phu (Spicy Winged Bean Salad)
INGREDIENTS:
Stephen Ceideburg 3 Bird's eye chilis
1 1/2 lb Gemfish Capsicum (bell pepper)
4 oz Green beans Spring onions
4 oz Button mushrooms 1 tb Lemon grass
2 tb Fish sauce 4 Cloves garlic
1 tb Sugar 2 ts Pepper
1 tb Flour 1 pn Salt
1 c Peanuts
Stephen Ceideburg 3 Bird's eye chilis
1 1/2 lb Gemfish Capsicum (bell pepper)
4 oz Green beans Spring onions
4 oz Button mushrooms 1 tb Lemon grass
2 tb Fish sauce 4 Cloves garlic
1 tb Sugar 2 ts Pepper
1 tb Flour 1 pn Salt
1 c Peanuts
Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4 oz of green beans, and slice 4 oz of button mushrooms.
In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt.
In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice.
In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt.
In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice.