AT A GLANCE
"The name of this dish in Thai is 'red flamed'. And that's literally what should happen when the vegetables hit the wok," says Long Chim and Nahm chef David Thompson. "It should flame and fire and imbue this simple dish with a smoky finish."
Pictured with deep-fried squid with garlic and peppercorns.
|01||Bruise garlic with a pinch of salt with a mortar and pestle, then pound into small pieces, but not to a paste. Transfer to a bowl, add watercress, yellow-bean paste and sugar, toss to combine, and set aside.|
|02||Heat a seasoned wok (see note) until very hot. Add chilli and char until blackened (4-6 minutes), then add to watercress.|
|03||Heat oil in wok, add watercress mixture and stir-fry vigorously until wilted (20-30 seconds). Add 1 tbsp water and simmer for a moment, stirring to combine. Season with fish sauce and serve.|