Thai Pad Phed Sator Goong
Fried Stink Beans with Shrimp
I really wanted to try a Thai vegetable that is typical of the south of the country during our trip in early 2019 . It’s the “sator bean”, which is also called the “parkia bean” or “stink bean”, it’s Latin name is Parkia speciosa. But somehow, in all the restaurants we went to, I couldn’t find a dish with the bean with the strange name. Even though I’ve seen it several times at markets.
I was all the more surprised when I recently discovered them in the fridge of my trusted Asian grocery store. Of course, I immediately picked up a small bowl .
Even though I briefly gulped at the high price, I made the bright green beans into a Pad Phed Sator Goong (
Ingredients for two servings
- 100g fresh Sator Beans
- 10 large shrimp with shell
- one shallot
- one knob Chinese garlic
- 2 tbsp red curry paste
- 1 tsp shrimp paste
- 1 tbsp light soy sauce
- 1 tsp palm sugar or brown sugar
- 3 Kaffir-Lime leaves
- 150ml water
- 3 tbsp cooking oil
Preparation
If the prawns are frozen, they should be defrosted first. With fresh prawns, however, we can of course start immediately. However, the next step is to prepare the vegetables. To do this, peel and finely chop the shallot and garlic and then briefly rinse the beans under cold water.
After that, heat the oil in a wok or large pan and fry the curry paste together with the garlic and shallot until everything releases its aroma . Now stir in the prawn paste and fry briefly.
Then add the prawns, mix with the paste and fry together for about a minute. Next deglaze both with the water and reduce the heat slightly . Afterwards add the soy sauce and sugar and stir everything together until the sugar has completely dissolved.
Simmer everything together until the prawns have completely changed color. Now add the sator beans and simmer for about five minutes until they are slightly soft but still firm to the bite. In the meantime, fold the kaffir lime leaves in half and remove the stem, then cut the remaining leaf halves into very thin strips.
When the sator beans are ready, sprinkle the kaffir lime strips over the curry and serve immediately together with jasmine rice.
