Stir-fried pungent locust beans

Stir-fried pungent locust beans

Phat sato (South)

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South East Asian Food

Locust bean, Parkia speciosa (in Thai sato), is a special kind of bean that grows in the south of Thailand, in Indonesia and in Malaysia. Locust beans have a strong and unique taste and smell – to me a bit like a cross between garlic and durian. You can often buy locust beans frozen or in brine in jars from Asian food stores. The frozen ones are better. If you must find a substitute use fresh lima beans – they look somewhat similar although, comparatively speaking, they contribute no taste.

Ingredients

Quantity Ingredient
4 shallots
2-4 small red chillies, chopped
1 tablespoon shrimp paste
2 tablespoons vegetable oil
300g skinned and sliced belly or shoulder pork or shelled raw prawns or a mixture of both
1-2 tablespoons palm sugar
3-4 tablespoons fish sauce
2 cups locust beans, split in halves or slivered
1 tablespoon lime juice
2 medium-sized chillies, with seeds, sliced lengthwise into four

Method

  1. In a mortar or a food processor attachment pound the shallots, small chillies and the shrimp paste into a fine paste.
  2. Heat the oil in a wok and stir-fry the spice paste until it smells cooked. Add the pork and/or prawns and stir-fry everything together until cooked. Add the palm sugar and the fish sauce to taste, mix, and turn the heat down. Add the locust beans and stir-fry for a few minutes. Add a splash of water or stock, lime juice to taste, and adjust the seasonings to the balance that suits. Finally add the chilli pieces, mix and serve immediately.
Tags:
SBS
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