-
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.
