Crispy Zi Char Style French Beans with Dried Shrimp

Name: Stir-Fried French Beans with Dried Shrimp
Yield: 6 servings
Cuisine: Singaporean
Ingredients: 500 g French beans; 40 g dried prawns; 5–6 cloves garlic; 50 ml water; 1/2 tbsp oyster sauce; 1 tbsp light soy sauce; 1/2 tsp sugar; 1/2 tbsp cornflour

Singaporean · Organized from the video by Spice N' Pans

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Ingredients · 6 servings

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Steps

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1
In a small bowl, mix the water, oyster sauce, light soy sauce, sugar, and cornflour to create the sauce; set aside.
💡 Mix everything up well
2
Heat oil in a wok over medium heat. Once a bamboo chopstick placed in the oil produces rapid bubbles, add the French beans and fry until the skins blister.
💡 If you do not want to shallow fry, you can boil them first, but frying tastes much better. If boiling, you can cut the recipe in half.
🔥 medium heat → boil
3
Remove the beans from the oil and set aside. Using the same wok, remove most of the oil leaving about 2-3 tablespoons behind.
💡 Don't turn off the heat of the oil
4
Add the roughly chopped (half) of the rehydrated dried shrimp to the wok. Fry on the lowest heat possible until the color changes and moisture is removed.
💡 If your wok is not very hot, you can use medium or medium-low heat.
🔥 medium-low heat
5
Remove the crispy dried shrimp from the oil and set aside. In the wok, leaving approximately 1 tbsp of oil, fry the finely chopped dried shrimp and garlic until fragrant.
💡 If you want less umami, you can reduce the dried shrimp amount by 10g.
6
Add the blistered French beans back into the wok with the garlic and chopped shrimp, mixing well to coat.
💡 Spread them out so every piece of bean comes in contact with the garlic and shrimp.
7
Slowly pour in the sauce while stirring to coat the beans. Turn the heat to high to dry the dish slightly, then add the remaining roughly chopped dried shrimp as a topping.
💡 This is a dry dish, so don't use too much sauce, but ensure the beans are coated.

Tips

If you choose to boil the beans instead of frying, you can cut the recipe in half because they won't shrink as much.
The roughly chopped shrimp provides a crispy texture, while the finely chopped shrimp provides umami in the base.
The sauce should coat the beans without being watery.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Spice N' Pans on YouTube

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