Stir fried long beans with belacan

I flipped through one the cooking books I brought to London a few nights back and decided to cook this for lunch today.

Stir fried long beans with belacan

Ingredients
300g long beans
200g shelled prawns (You can also use sliced squids)
1 pip garlic (chopped)
1/2 big onion (shredded)
Adequate dried shrimps
4 tbsp granulated belacan
4 tbsp of chili boh (blended dried & red chillies)
1 red chili (shredded)

Seasoning
1/2 tsp light soy sauce
1/2 tsp sugar
100ml water
1/2 tsp chicken stock granules
1/2 tsp cornflour (mix with water)

Method
1) Clean long beans and cut into sections. Heat up wok with boiled water, blanch long beans until tender (but still crispy). Dish up for later use.
2) Heat up wok, add in chili boh and granulated belacan and stir fry with slow heat until fine.
3) Pour in oil and turn to high heat. Add in chopped garlic, dried shrimps, shelled prawns, onion shreds and chili shreds. Saute until fragrant.
4) Add in seasoning, stir well until the gravy boils.
5) Add in long beans. Keep stirring while pouring cornflour solution.
6) Stir until gravy is thicken. Dish out and serve hot.

A very simple dish. If you can cook curry chicken, this is an easy cook =). Best to east with rice. YUMMY!