Thai cuisine · Fish & Seafood

Goong Pad Sataw

Southern Thai wok dish of shrimp and stink beans with chili paste, garlic and fish sauce – bold and spicy.

Ingredients · for 4 servings

• 500 g shrimp
• 200 g stink beans (sataw, or broad beans)
• 3 tbsp chili paste (nam prik pao)
• 5 garlic cloves
• 4 red chili peppers
• 1 red onion
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp lime juice
• 3 tbsp oil

Instructions

1. Peel and devein the shrimp and pat dry; halve the stink beans and peel off the thin translucent skin if it is still attached.
2. Roughly chop the garlic and red chili peppers, cut the red onion into thin wedges.
3. Heat the oil in the wok until very hot, fry the garlic and chilies for 30 sec., then add the chili paste and stir for 1 min. until the oil turns deep red.
4. Add the stink beans and onion wedges, deglaze with 100 ml water and fry for 3–4 min. until the beans are just tender.
5. Stir in the shrimp and fry along for 2–3 min. until they are pink and firm, then season to taste with fish sauce, palm sugar and lime juice.
6. Serve hot immediately with rice – the intense aroma of the stink beans is an essential part of the dish in southern Thailand.