Longbeans with Sambal Shrimps

I had a request from Angeline a few weeks back asking for some spicy dishes. I seldom cook spicy dishes as they are rather heaty but I know my PiggyBeng will loves them so I have to cook one or two dishes of hot stuff once in a while. Though my MIL will cook some fish gulai (curry with no coconut milk and a more sourish version) but that ain't enough so I will try to add some varieties if I can.

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My mom gave me some habaneros (one of the most intensely spicy chili peppers - Wikipedia) during my last trip back to KL and I have totally forgotten about them sitting in my chilies box in the fridge. Some has started to rot when I checked them out so decided to cook them asap!

Ingredients

• 300-400g Longbeans


• 100g Dried shrimps


• 7-8pcs Shallot


• 4 cloves Garlic


• 5pcs Red chilies


• 1pc Habanero or 3pcs Chili padi (I put them all!)


• 1/2"x1" Belacan (Shrimp paste)


• Water or Tamarind juice


• Sugar (in case too spicy)

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Methods

1. Wash longbeans and cut to 2" long. Heat up wok with some oil and lightly fry the longbeans till 60/70% soft. Lift them up.


2. Grind (blender) dried shrimps, shallots, garlic, red chilies, habanero and belacan. Add about 3 tbsp oil and fried the paste and adding a little oil after every 2 minutes and fry till fragrant. (try to fry using medium fire)


3. Add in fried longbeans into the chili paste and stir for a while, add some water (about 3/4 cup) and cover, stir occassionaly till the longbeans turn soft. Serve.