ANN/THE STAR – Chinese New Year is a time of abundance, joy, and treasured traditions, and what better way to celebrate than with food? As families gather around the festive table, symbols of prosperity and good fortune take the spotlight.
Among the many dishes enjoyed during this auspicious season, snake beans with prawns stands out – a vibrant, flavourful stir-fry rich in symbolism and culinary delight.
With the arrival of the Year of the Snake, this dish carries even deeper significance.
Snake beans, also known as yard-long beans, are a quintessential ingredient in Chinese cooking.
Their extraordinary length symbolises longevity, making them an ideal addition to the Chinese New Year menu.
They are quite similar to long beans, except that they tend to be thicker and grow in a spiral pattern.
Their texture is also a bit porous and old-timers will advise that we snap them by hand rather than cutting them, so that the exposed areas can absorb the seasoning in the dish.
Of course, you can always substitute with long beans if snake beans are unavailable.
While roast meat is usually paired with snake beans for everyday cooking, a Chinese New Year dish usually adds prawns for their auspicious connotations.
In Cantonese, the word for prawns, ha, resembles the sound of laughter, invoking happiness and good spirits.
Together, these ingredients weave a narrative of long-lasting joy, a perfect sentiment for the new year.
In the Year of the Snake, the symbolism of snake beans becomes even more pronounced.
The snake is a creature of wisdom, transformation and renewal.
Incorporating snake beans into your festive dishes not only celebrates these qualities but also aligns with the spirit of the year, encouraging adaptability and growth.
Snake beans bring a satisfying crunch and mild earthiness to the dish, which beautifully complements the natural sweetness and delicate brininess of prawns.
Traditional seasonings like fermented bean paste, oyster sauce, soy sauce and garlic form the foundation, but there’s plenty of room for variation.
Add a touch of ginger for warmth, chilli for heat or sesame oil for nutty depth.
Snake beans with prawns is more than just a dish – it’s a celebration of tradition, family and the hope for a prosperous year ahead. Its simplicity makes it accessible, while its symbolism ensures it’s deeply meaningful.
As we enter the Year of the Snake, this dish becomes a perfect metaphor for the wisdom, renewal and joy we aspire to embrace.
So, this Chinese New Year, let your wok sing with the sizzle of snake beans and prawns.
After all, a little crunch and laughter are exactly what we need to start the Year of the Snake.
SNAKE BEANS WITH PRAWNS
Marinade
– 250g prawn meat
– One tablespoon cornstarch
– Half teaspoon sesame oil
– Half teaspoon salt to taste
Ingredients
– Three tablespoons cooking oil
– Two tablespoons peanuts
– Three cloves garlic, minced
– One-and-a-half tablespoon fermented bean paste
– One tablespoon chilli paste
– 350g snake beans, snapped into three-centimetre lengths
– Quarter cup chicken or prawn stock
– Two tablespoons oyster sauce
– Half teaspoon salt to taste
– Quarter teaspoon white pepper to taste
– Half teaspoon sugar to taste
– Quarter cup cold water
– Two red chillies, roughly chopped
Directions
Marinate the prawns for 30 minutes in the chiller. To prepare the snake beans, cut off the ends with a knife, then snap off three-centimetre lengths of beans by hand and set aside.
Heat the oil and fry the peanuts until crispy, remove from the oil and set aside.
In the same oil, saute garlic until wilted, then toss in fermented bean paste and chilli paste until aromatic.
Add snake beans and saute until cooked through, then toss in prawns until they just turn pink.
Deglaze with chicken stock and season with oyster sauce, salt, pepper and sugar to taste.
Add more water if necessary to get a thick gravy. Garnish with red chillies and serve immediately. – Ian Lau
