Stir-Fried Long Beans with Shrimp and Tofu
Ingredients:
- 1 bunch long beans (approximately 1 kg or 2.2 lbs)
- 1 block tofu
- 250 grams (1/4 kg) shrimp
- For the Spice Paste:
- 2 large red chilies
- 15 small red chilies (adjust according to your spice preference)
- 5 shallots
- 3 garlic cloves
- 2 candlenuts
- 1 tomato
- 2 tablespoons Saori teriyaki sauce
- Salt, to taste
- Sugar, to taste
- Flavor enhancer (optional), to taste
- Cooking oil
Instructions:
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Prepare the Ingredients:
- Clean the shrimp thoroughly, removing the heads.
- Cut the tofu into small cubes and fry them until they are half-cooked.
- Blanch the long beans in boiling water until they are half-cooked. Drain and set aside.
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Make the Spice Paste:
- Blend together the large red chilies, small red chilies, shallots, garlic cloves, candlenuts, and tomato into a smooth paste. Add a little water if needed to facilitate blending.
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Cook the Spice Paste:
- Heat some oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant. Add a little water if the paste starts to stick to the pan.
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Season the Dish:
- Add salt, sugar, and flavor enhancer (if using) to the spice paste. Mix well and adjust the seasoning to your taste.
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Combine Ingredients:
- Add the blanched long beans to the pan, stirring well to coat them with the spice paste.
- Add the fried tofu cubes and stir to combine.
- Finally, add the shrimp and mix everything together. Cook until the shrimp turns pink and is cooked through, and the flavors are well combined.
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Finish Cooking:
- Allow the dish to cook until the sauce thickens and the flavors meld together. Stir occasionally to prevent burning.
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Serve:
- Once the sauce has reduced and the ingredients are well-coated, remove from heat. Serve hot and enjoy!
This vibrant and flavorful stir-fry combines the crispness of long beans with the tenderness of tofu and the succulent taste of shrimp, all enveloped in a rich, spicy sauce. Perfect for a quick and satisfying meal!
