Photograph of the finished Pad sataw goong

Thailand · Đậu sataw xào tôm mắm tôm Pad sataw goong

Pad sataw goong

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sataw stink beans Sataw stink beans 1.1 lb
  • Photograph of Prawns Prawns 1.9 lb
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 3.5 oz
  • Photograph of Red curry sauce Red curry sauce 3.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 20
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch sataw seeds for 90 seconds, then rinse with cold water. Blanching helps reduce their characteristic pungent smell while preserving their flavor.
  2. 2 Grill the shrimp paste wrapped in aluminum foil for 5 minutes to mellow the fishy smell.
  3. 3 Sauté the red curry paste with crushed garlic and chili peppers in oil for 3 minutes until the oil turns red.
  4. 4 Add the grilled shrimp paste and stir for 60 seconds, then add the sataw seeds and stir-fry for 2 minutes.
  5. 5 Add the shrimp and stir-fry for 90 seconds, then season with fish sauce and palm sugar.
  6. 6 Squeeze in the lemon juice and turn off the heat immediately; the total time the shrimp is cooked should not exceed 2 minutes.
Start cooking