Kacang botol or more uncommonly known as winged bean (its English known counterpart here is “four angle bean”) is one of my favourite vegetable and is often used in stir fries with plenty of chilli but is more commonly used in Malay cuisine as an ulam or Malay salad where raw vegetables, chosen for their medicinal (and nutritional) properties, are eaten with sambal belacan. It is high in Vitamin A, C and several others, and is often cooked in the same way as other leafy greens. Great for when you’re on a diet – no need to resort to things like phentermine!
One of the more popular ways of cooking this is with sambal and prawns although I too like it with some garlic and dried prawns. The key to yummy sambal-based dishes is not to overdose with the salt, keep the “meat” (prawns, fish, etc) fresh and add in a pinch (or two) of sugar – at least that’s how I prefer my sambal dishes. And oh, not too much on the oil either.
Sambal kacang botol with prawns
A good amount of winged beans
200 gms of fresh prawns – shelled save the tail
Salt, pepper and sugar to taste
Oil – for stir frying
- Wash the beans and slice them diagonally before putting them aside.
- Heat up your wok to medium-high heat and add some oil before tossing in the sambal. Fry them until fragrant.
- Add in the fresh prawns and stir fry until the prawns turn pink. Then toss in the vegetable and add in a few tablespoons of water if necessary. Cover the wok for about one minute
- Remove the wok and stir fry. Season with salt, sugar and pepper to taste. You’ll know the vegetables are cooked when they are bright green. Dish and serve warm with some rice and other dishes.
* For the recipe for sambal belachan, please refer to this link.