Pairing with the irresistible fiery hot sambal chilli udang belacan (spicy and pungent prawn paste), the crunchy four-angled beans also tinged with the sourness and sweetness of lime juice and sugar, making it a piquant Malaysian delicacies.
Snapped up some four-angled beans from Jusco store yesterday, thinking that it would be a perfect match for sambal chilli prawn paste (sambal cili udang belacan in Malay) that resided in my fridges for almost a week. The dish is easy to whip up and great to relish, and it naturally paves its way to many Malaysian kitchens and dining tables.
As its name implies, the presence of four frilly edge (fringe-like extension) that run lengthwise along the pod gives the fruit vegetable the name, winged beans or four-angled beans (翼豆或四角豆). Rather vague flavor-wise, four-angled beans are excellent seasoned with bold spices and herbs. Thus it's heavenly when pairing together with sambal chilli prawn paste, which is a premixes (pounded fresh chillis, dried shrimp, toasted shrimp paste (belacan), onions, garlic to which sugar and lime juice are added) that is commercially available in local groceries and wet markets.
Not yet a household word in the kitchens of America, this odd-looking bean has many culinary virtues. Nutritious winged beans offer an abundance of essential nutrients including protein, complex carbohydrates, vitamins B, calcium, iron and fiber.
As winged beans have been experiencing worldwide growth despite its lack of popularity in the United States, you can easily find them especially in countries with nurturing tropical climates. For Malaysians which in favor of spicy and sour dish, you might consider to grab some four-angled beans home when you're browsing in supermarket or floundering around in wet market trying to figure out what to cook next. Make sure you have all the trimmings, especially sambal chilli prawn paste!
三巴虾米马来栈炒四角豆(翼豆)食谱
Ingredients :
400gm four-angled beans (aka winged beans or kacang botol / kacang keceper in Malay), cut straight across or on a slant 四角豆(翼豆)
A handful of medium to big prawns, shelled and deveined
4 tbsp of pounded sambal chilli prawn paste (sambal cili udang belacan in Malay) [available in local wet markets or groceries]
1 onion, peeled and shredded
5 cloves of garlic, chopped finely
Seasoning :
2 limes, squeezed into lime juice
1/2 tsp sugar
Method :
1. Heat up the frying pan (or wok) and drizzle some cooking oil. Sauté the chopped garlic and onions with low flames, then add in sambal chilli prawn paste. Stir-fry till fragrant.
2. Add in prawns and stir-fry briskly before adding four-angled beans. Toss well. Lastly, give it a quick drizzle of lime juice, a dash of sugar and a sprinkle of water to make the dish moist. Stir briefly until heated through but do not overcook the vegetables. With several flipping of spatula, the crispy and crunchy sambal four-angled bean are ready to go with hot, fluffy white rice.
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