This recipe was delicious, and would have been a lot less arduous if I hadn’t misunderstood the instructions. The ingredients:
- Ground pork, 1 pound
- Shrimp, peeled, 8 oz to 1 pound
- Snake beans, 1 pound
- Thai chili peppers, 6-10
- Bell peppers, 1-2
- Garlic, 16 cloves, minced
- Shrimp paste, 2 tablespoons
- Fish sauce, 6 tablespoons
- Lime juice, 6 tablespoons
- Brown sugar, 4 tablespoons
These are snake beans, by the way. They taste more or less like green beans do; they’re just extraordinarily long. I found these at an asian market.
My misunderstanding was this: the instructions said that I should remove the beans from their pods. So I did so. But that’s not necessary with snake beans. Whoops.
These are the beans that resulted. But again, it would have been fine if I’d just used them like green beans.
The next step is to crush the garlic, shrimp paste, and chili peppers together, until they’re well-mashed. Using a mortar and pestle would be appropriate, here.
Next, add in the sugar, fish sauce, and lime juice. Let that stew for a while.
In a pan, start to stir-fry the ground pork in some oil.
Then start to add everything else. First, the bell peppers.
Then the shrimp and the paste mixture. Cook until everything seems done to you, and enjoy.