Ingredients
  • 2 firm long beans, cut in 4 cm lengths.
  • 2 cups of shrimp,
  • 2 stalks lemongrass, bruised
  • 2 turmeric leaves, shredded (not commonly seen beyond Malaysia. May be omitted)
  • 600 ml coconut milk
  • 200 ml "coconut extract" (extracted from the grated flesh without adding water. The best way to do this is by squeezing the grated coconut a little at a time, in a piece of fine muslin cloth. Equivalent to a first press class of produce)
  • Salt and sugar to taste
  • 1 slice of gelugor (may be substituted with sour tamarind)
  • 2 red chillies *
  • 10 pieces of green chillies *
  • 1 cm (½ in) belacan *
  • 1 cm (½ in) fresh or ½ tsp of powdered turmeric *
  • 6 shallots *
  • 2 cloves garlic * ( * each finely ground )
  • 1 tsp mustard seeds

Method:
  1. Combine ingredients, shrimp, lemongrass and coconut milk in a pan, stir and boil.
  2. Add sour tamarind and beans, stir well.
  3. Pour in the "coconut extract" and when boiling, add salt to taste and a pinch of sugar. Finally, add the turmeric leaf if available.
  4. Cook briefly over low heat and stir continuously. Taste and check. Serve.