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