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3 thick slices of streaky bacon
1/4 water
2 large shallots, chopped
2 garlic cloves, minced
1 tsp shrimp paste
2 Italian tomatoes, seeded and chopped
2 tbsp fish sauce
pinch of sugar
pinch of salt
2/3 cup chicken broth
1/2 lb slender green beans, trimmed
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Method :
Slice bacon
into strips and cook with the water in a wok until the water evaporates
and the bacon just begins to crisp in the bacon fat. Remove bacon with a
slotted spoon and keep warm. Stir-fry the shallots and garlic until the
onion softens. Add the shrimp paste, breaking it up with a wooden spoon
against the wok sides. Stir-fry for a few seconds. Stir in the chopped
tomato, patis, sugar and salt, partially cover and cook to a thick sauce.
Add broth and bring to the boil, stir in beans, reduce heat, cover, and
simmer for about 8 minutes or until beans are crisp tender.
Serves 2-3
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