First, make the spice paste. Soak the dried
chillies in hot water for 20 mins until soft.
Drain, then mix the chillies with the rest of
the spice paste ingredients in a processor or
blender to make an even, fine-textured paste.
Put a large pan of water on to boil, then
drop in the green beans and cook for 3 mins.
Lift the beans from the water, cool under
cold running water, then drain. Using the
same pan of water, cook the prawns for
1-2 mins, until they have just turned pink,
then run these under cold water too.
Heat the oil a large wok or frying pan and
fry the spice paste over a medium heat for
8-10 mins. Stir in the tamarind paste, chicken
stock powder and sugar, and cook for 2 mins.
Add the prawns, green beans and 4 tbsp
water, and cook for 4-5 mins more until the
prawns are completely cooked through and
the beans are just tender. Serve immediately
with the Pandan steamed rice (see 'Goes well with').