Stir frying in shrimp paste chili sauce is guaranteed to be a crowd pleaser. To me, this is akin to Indonesian version of using Chinese dou jiang (bean paste), meaning it is almost impossible to end up with a not to-die-for dish when you use this sauce to whip up your next stir fry 🙂 Kacang panjang (snake bean) can be easily substituted with buncis (green beans), and tempeh dan be substituted with firm white tofu.
- 3 tablespoon oil
- 250 gram snake bean (Indonesian: kacang panjang), cut into 2 inch lengths (*)
- 250 gram tempeh, cut into bite size pieces and deep fried (**)
- 100 ml water
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 100 gram shallot (Indonesian: bawang merah)
- 2 cloves garlic (Indonesian: bawang putih)
- 10 red cayenne chilies (Indonesian: cabe merah keriting)
- 1 teaspoon shrimp paste (Indonesian: terasi), toasted
- ½ teaspoon salt
- 1 teaspoon sugar
- Heat oil in a frying pan and sauté spice paste until fragrant, about 3 minutes.
- Add the snake bean, tempeh, water, and sweet soy sauce into the pan. Mix well.
- Cover the pan with a lid and let it cook for about 5 minutes, until the snake beans are fully cooked but yet retain their crunchiness.
- Turn off heat, transfer to a serving bowl and serve with steamed white rice.
(**) Pan frying tempeh until golden brown is okay if you don't want to deep fry the tempeh.