Long beans stir-fried with dried prawn sambal

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2 teaspoons dried prawns, soaked in hot water to soften.
4 shallots, chopped
2 large red chillies,sliced
2 cloves garlic
1 teaspoon belachan ( dried prawn paste ) toasted
2 tablespoons oil
400 g ( 14 oz ) long beans or green beans, cut in bite-sized lengths
60 ml ( ¼ cup ) water
½ teaspoon salt, or more to taste

Method :
Grind the dried prawans , shallots, chillies,garlic and belachan in a spice grinder or blender or mortar and pastle, until mashed but not turned into a smooth paste.
Heat the oil in a wok and add the ground belachan mixture. Stir –fry over low-medium heat until fragrant, about 4 minutes. Increase the heat , add the long beans and stir-fry until well coated, about 1 minute.
Add 60 ml ( ¼ cup ) of the water and salt and stir- fry the beans over high heat, adding more water as required. Cook until the beans are tender and all the water has evaporated, then serve hot with plain rice.
( serve 4-6,preparation time 20 mins ,cooking time 8 mins )

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