Singaporean Long Beans With Lemon Grass

• 1/2 teaspoon dried shrimp paste (belacan, belachan, trassi or terassi)
• 1 thick stalk fresh lemongrass
• 3 shallots, coarsely chopped
• 1 to 3 red Holland chilies or other fresh long, red chilies, like Fresno or cayenne, stemmed and coarsely chopped (1 1/2 chilies for medium heat)
• 3 candlenuts or unsalted macadamia nuts
• 1 2-inch piece fresh ginger, peeled and thinly sliced against the grain (about 2 tablespoons)
• 3 tablespoons peanut oil
• 1 1/2 pounds long beans, washed, tips and stems removed, cut into 1Zx-inch pieces
• 1 1/2 teaspoons sugar
• 2 teaspoons double-black soy sauce
• Kosher salt

1. Roll the shrimp paste into a ball and place it in the center of a 5-inch square of aluminum foil.
2. Fold the sides of the foil over to form a small parcel, then flatten into a disk 1 1/2 inches in diameter.
3. Set a gas burner to medium-low or an electric burner to medium-high.
4. Using tongs, place the sealed parcel directly on the heat source.
5. Toast until the paste begins to smoke and release a toasted-shrimp smell, 1 to 1 1/2 minutes.
6. With the tongs, turn the parcel over and toast for another 1 to 1 1/2 minutes.
7. Let cool for a minute.
8. Carefully unwrap the foil; the edges of the disk should be black-brown, and the center should be golden with some black-brown patches.
9. Set aside.
10. Remove the brown bottom and green top of the lemongrass stalk, leaving a pale 5-inch piece.
11. Discard 2 of the outer layers, then cut crosswise into 1/4 -inch slices.
12. Place in the bowl of a food processor.
13. Add the shallots, chilies, candlenuts, ginger and toasted shrimp paste.
14. Puree to a smooth paste, about 1 minute.
15. (If it sticks to the sides, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning off the processor and scraping down the sides of the bowl.)
16. Set aside.
17. Heat the oil in a 3-quart saucepan on medium-high, then lower to medium.
18. Add the paste and saute, stirring to prevent scorching, until the paste begins to separate from the oil, about 5 minutes.
19. Add the long beans and stir to coat.
20. Add 1/3 cup water and stir.
21. Bring to a lively simmer, then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the beans just begin to lose their rawness and yield to the prick of a fork, 5 to 7 minutes.
22. Remove the lid, increase the heat and return to a lively simmer.
23. After 2 minutes, add the sugar and soy sauce and stir to combine.
24. Season with salt to taste.
25. Continue simmering until no sauce remains and the beans are sauteing in oil, about 2 minutes more.
26. Transfer to a serving dish and let rest for at least 10 minutes.

shrimp, shallots, chilies, candlenuts, fresh ginger, peanut oil, long beans, sugar, doubleblack soy sauce, kosher salt

Taken from cooking.nytimes.com/recipes/11831 (may not work)