Recipe: French Beans With Sakura Ebi

by Hedy Khoo
FOOD  |  October 28, 2017
  • The inspiration behind the recipe
    1 / 4 The inspiration behind the recipe

    I tasted this French beans dish at a restaurant and thought it a great way to use sakura ebi, a type of small red shrimp from Japan.

    It has a toasty and crispy texture that is quite different from the dried prawn usually used.

    Another key ingredient is preserved radish. I used sweet preserved radish from Thailand.

    To reduce the saltiness, I soaked it for 10 minutes before rinsing it and chopping it up.

    There are mainly two types of salted preserved radish – sweet or salty.

    You can use either one, according to your preference.

    For a healthier version, you can blanch or steam the French beans instead of pre-frying them.

    (Scroll through the gallery for the Ingredients and Method.)

    Photo: Hedy Khoo/The New Paper

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  • Ingredients + Method (part 1 of 3)
    2 / 4 Ingredients + Method (part 1 of 3)

    Ingredients

    • 50ml cooking oil
    • 250g French beans, diagonally cut into 5cm pieces
    • 30g garlic, chopped
    • 30g shallot, chopped
    • 40g preserved sweet radish, chopped
    • 15g sakura ebi (shrimp)
    • Dash of pepper
    • Small pinch of salt (optional)

    Method

    • Heat the cooking oil in a deep pan or wok over medium heat.
    • Place the French beans into the hot oil and fry for two minutes until the edges are slightly browned.
    • Turn off the heat and place French beans on a plate lined with kitchen paper to drain off excess oil.
    • Reserve two tablespoons of oil and discard the rest.

    Photo: Hedy Khoo/The New Paper

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  • Method (part 2 of 3)
    3 / 4 Method (part 2 of 3)

     

    • In a clean frying pan or wok, heat the two tablespoons of oil over medium heat.
    • Add the garlic and fry for 30 seconds.
    • Add the shallot and fry for a minute.

    Photo: Hedy Khoo/The New Paper

     

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  • Method (part 3 of 3)
    4 / 4 Method (part 3 of 3)
    • Add the chopped preserved radish and fry for two minutes until fragrant.
    • Add the sakura ebi and fry for 1½ minutes.
    • Add the fried French beans.
    • Season with a dash of pepper.
    • Taste and add a pinch of salt if needed.

    Photo: Hedy Khoo/The New Paper

    A version of this story first appeared in The New Paper on October 5, 2017, with the headline, ‘Hed Chef: French beans with sakura ebi’.

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