Buncis Masak Pati Santan, Beans And Prawns Cooked In Coconut Milk

This is a perfect dish to go with a rendang or any dry curry. It won't involve too much work and the pickiest eater will be asking for this over and over again. You may play around with the main ingredients a little; long bean or even cabbage works well here, replace prawns with some fried tofu for an equally delicious vegetarian dish.
P.S I served this alongside a delicious beef rendang, be sure to come back for that tomorrow!

serves 4 as part of a Malaysian Meal

you'll need;

400 g of green bean or long bean, cut into 5 cm lengths 

250 g of prawn meat

1 shallot, chopped

2 garlic cloves, chopped

100 g of mung bean noodles, soaked in warm water for 20 minutes and drained

150 ml of coconut milk

150 ml of water or stock

salt and pepper to taste

1 red chili, julienne

1 green chili, julienne

Prepare and ingredients and lets start cooking.

Saute chopped shallot and garlic for a minute then add in the green beans. Continue to fry for a minute.

Add prawns and fry for a further minute.

Add mung bean noodles and fry for a minute then add in the coconut milk and stock/water. Season with salt and pepper and cook til noodle is tender. Check for seasonings and add the julienne chillies.

Serve as part of a Malaysian meal. Can you see the rendang at the back? Come back tomorrow for that!

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