Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Blend 3 large chopped shallots, 4 chopped garlic cloves, 4 deseeded and chopped red chilies, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon toasted shrimp paste into a fine paste.

2. 2

   Heat 3 tablespoons of cooking oil in a large wok or frying pan over medium-high heat.

3. 3

   Add the prepared spice paste to the hot oil and stir-fry for 5 minutes until fragrant and the oil separates.

4. 4

   Stir in 15 ounces of drained and rinsed chickpeas, 200 grams of trimmed and cut long beans, 1 tablespoon of brown sugar, and 2 tablespoons of light soy sauce into the wok.

5. 5

   Pour in 1/2 cup of thick coconut milk and 1 tablespoon of tamarind paste mixed with 2 tablespoons of water, then bring the mixture to a simmer.

6. 6

   Continue to stir-fry for 7-10 minutes, or until the long beans are tender-crisp and the sauce has thickened, ensuring all ingredients are well coated.

7. 7

   Transfer the Sambal Kacang Goreng to a serving dish and drizzle with 1 tablespoon of fresh lime juice before serving.