Yam thua phu (spicy winged bean salad)

2 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
½ pounds Winged beans
½ cup Steamed pork sliced into small pieces [They're in
Julienne slices in the photo. S.C.]
¼ cup Coconut milk
2 tablespoons Fried sliced shallot
2 tablespoons Coarsely ground roasted peanuts
2 tablespoons Fish sauce
1½ tablespoon Sugar
2 tablespoons Lime juice
1 small Pan-roasted dried chilli
2 smalls Roasted shallots
1 small Roasted garlic bulb

Directions

Preparation:

Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces.

Bring the coconut milk to a boil and then remove from heat.

Pound the chilli, the roasted shallots, and the garlic well in a mortar; then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl.

Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving- platter.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.

ISBN 0-943389-05-4.

Related recipes