5 pods of twisted cluster beans (about 20
2 cups coconut milk
4 potatoes, peeled and cut into wedges
1 tbsp tamarind juice
1 tsp salt
5 French shallots
2 cloves garlic
5 red chilies, sliced
1/2 tsp terasi
2 tbsp oil
Peel prawns and remove intestinal tract. Open bean pods and remove beans.
Prepare paste by grinding or pounding all paste ingredients except oil.
Heat oil and saute spice paste until fragrant. Add prawns and saute until
they change color. Add beans and coconut milk and bring to the boil,
stirring. Add potatoes and tamarind juice and simmer, uncovered, until
potatoes and prawns are cooked and sauce has thickened. Season with salt