RECIPE - SAMBAL BROAD BEANS

SAMBAL BROAD BEANS

This recipe is addictive and can be served with rice or pasta.

 1-2 tablespoons oil, for frying

2 cups powdered broad beans, washed and dried

salt to season

5-8 medium sized red chilies, within lease sliced

2.5 piece cm piece fresh ginger, grated

1/2 teaspoon ground turmeric

1 clove garlic, crushed

1 medium sized prawn, peeled, chopped

1 large onion, finely chopped

For the sambal, use a mortar and pestle to mash together all the ingredients, apart from the beans and oil, to form a paste.

Heat the oil in a frying pan over a medium heat.

Add the broad beans to the pan and fry for 1-2 minutes until the beans start to brown, or longer if you prefer softer texture.

Remove the beans and set aside.

Heat a little more oil then add the sambal and fry until aromatic.

Combined with the broad beans, stir for about 30 seconds and add salt to taste. To serve, garnish with coriander and serve it with rice or pasta.

Tip: You can buy a jar of Sam bell or lake from any supermarket and use three to four tablespoons with two cups of broad beans.

Recipe courtesy NZ Gardener, Garden Diary