A condiment made with red chili peppers, shrimp, lemongrass and Looye JOYN tomatoes. Serve this dish with rice for a delicious combination.
I want to make
Peel the garlic cloves
Cut the stem and the tip off the red chili peppers and slice them at an angle (first remove the seeds if desired).
Peel and chop the galangal root.
Put the garlic, shrimp paste, tamarind paste, sugar, red chili peppers and galangal root in the food processor and grind to a smooth paste.
Peel and finely chop the onions.
Cut the Looye JOYN tomatoes into cubes.
Cut the bitter beans lengthwise into three pieces.
Put some oil in a wok or frying pan, gently fry the finely chopped onion, add the pureed spice mixture and then the diced Looye JOYN tomatoes.
Add the creamed coconut, the bay leaves, and a piece of lemongrass. Add some water if the mixture is too dry.
Simmer gently until the creamed coconut has melted.
Add the bitter beans to the mixture.
Finally, add the prawns and some water if the sauce is too thick.
Simmer for 20 - 25 minutes until the dish turns a yellow-orange colour.
If desired, remove the bay leaves and serve with steaming (fragrant) rice and prawn crackers or cassava.