Sambal Green Beans

Sancai goreng sambal is a staple on any Malaysian table. The beans should be blistered and a little wrinkled, never soft. The sambal is nothing more than dried chillies, shallots and garlic blitzed together and fried until the raw edge cooks off and the oil separates.

1. 1

   Drain the soaked chillies and blitz them with the shallots and garlic into a coarse paste. Add a splash of water if the blender struggles.

   For this step

   • 8 dried red chillies
   • 5 shallots
   • 3 cloves garlic
2. 2

   Heat the oil in a wide pan over medium heat and fry the paste for 6 to 8 minutes. Keep stirring. It is ready when it darkens and you can see oil separating at the edges.

3. 3

   Turn the heat up, add the beans and toss to coat.

   For this step

   • 400 g long beans or green beans
4. 4

   Cook for 4 to 5 minutes, moving them only occasionally so they blister in spots.

5. 5

   Season with the sugar and salt, squeeze over the lime and serve.

   For this step

   • 1 tsp (4 g) caster sugar
   • 1 tsp salt
   • ½ lime

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