DinnerMain Course

Pad Sator Goong (Stir-fried Stink Beans with Shrimp)

Name: Pad Sator Goong (Stir-fried Stink Beans with Shrimp)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g shrimp peeled and deveined; 150 g sator beans halved or left whole; 5 clove garlic finely chopped; 2 pcs shallot roughly chopped; 5 pcs red bird's eye chili roughly chopped; 3 pcs dried red spur chili soaked in hot water, deseeded and chopped; 0.5 tsp shrimp paste; 3 tbsp vegetable oil; 2 tbsp fish sauce; 1 tsp sugar; 2 tbsp water; 2 pcs kaffir lime leaf sliced thinly

This vibrant Thai dish features the unique flavor of sator (stink beans) stir-fried with succulent shrimp in a savory and spicy chili paste. It's a quick and flavorful meal that's popular in Southern Thailand.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gshrimp, peeled and deveined
150 gsator beans, halved or left whole
3 tbspvegetable oil
2 tbspfish sauce
1 tspsugar
2 tbspwater
2 pcskaffir lime leaf, sliced thinly

chili paste

5 clovegarlic, finely chopped
2 pcsshallot, roughly chopped
5 pcsred bird's eye chili, roughly chopped
3 pcsdried red spur chili, soaked in hot water, deseeded and chopped
0.5 tspshrimp paste

Equipment

wok · knife · cutting board · mortar and pestle

The method

Step by step

1
Prepare the chili paste by pounding the garlic, shallot, red bird's eye chilies, dried red spur chilies, and shrimp paste in a mortar and pestle until a fine paste forms. Alternatively, use a small food processor.
About 5 min
Cook’s note: For less spice, remove seeds from the bird's eye chilies.
2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
3
Add the prepared chili paste to the hot oil and stir-fry for 2-3 minutes until very fragrant and the oil separates.
About 3 min
Cook’s note: Stir constantly to prevent burning.
4
Add the shrimp to the wok and stir-fry for 2-3 minutes until they begin to turn pink.
About 3 min
Cook’s note: Avoid overcooking the shrimp at this stage as they will cook further.
5
Add the sator beans and stir-fry for another 2-3 minutes.
About 3 min
Cook’s note: The sator beans should still have a slight crunch.
6
Season the dish with fish sauce, sugar, and water.
About 1 min
Cook’s note: Taste and adjust seasoning to your preference; it should be a balance of savory, spicy, and slightly sweet.
7
Stir in the kaffir lime leaves.
About 1 min
8
Serve immediately with steamed jasmine rice.

Keep it good

Storage

Store leftover Pad Sator Goong in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat or in the microwave until warmed through.