Another simple yet comforting dish. The baby shrimp is so fragrant and crispy, the crunchiness & sweetness of the preserved radish just compliment perfectly with the baby French beans. Every bite is so full of flavor.
Dried Geragau shrimp - "udang geragau kering" is actually baby dried shrimp. Mostly used as the main ingredient in the making of belacan & cencaluk. It's really tiny and lightweight. Not expensive, slightly salty. You can get this in supermarket / wet market selling dried condiments area.
In my cooking steps, the tips is to add water bit by bit, so that it create steam to cook the French beans and at the same time not to soften the crispy shrimp. If adding too much water at one time, the water will soaked up the condiments and turns soggy.
Another tip is not to wash or rinse the dried Geragau shrimp. If you wash it, it won't be crispy when fried. What I do is just remove any particles which doesn't belong to the baby shrimp such as dried shells, bigger shrimp with shell, black stuffs if any, etc. After that, it's ready to cook.
Ingredients : (serves 2)
80g Baby French Beans
6g Dried Geragau Shrimp
10g Preserved Sweet Radish "Chai Po"
2 cloves Garlic (finely minced)
2 tbsp Cooking oil
2 tbsp Water
Pinch of Salt
Step by Step :
1. Heat up oil in pan.
2. Add in minced garlic, and saute till fragrant & slightly golden.
3. Add in dried Geragau shrimp, preserved radish 'Chai po' and French beans.
4. Keep stirring for 1 mins, otherwise the preserved radish will be popping everywhere.
5. Add 1 tbsp water, and cover with lid, cook for 2 mins.
6. Open lid cover, add pinch of salt and give a quick stir. Add another 1 tbsp and cover with lid again for 1 mins.
7. Remove lid and stir for a minute to mix evenly again. The water should be all dries up and cook the french beans.
8. Dish up and serve.
Happy Cooking..
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