by Mary Jane Edleson

Spicy Wing Bean Salad (Thai-style)

Spicy Wing Bean Salad (Thai-style)


  • 250 grams wing bean, sliced in ½ cm cross sections
  • 100 grams minced pork (optional. Fried tofu strips is a good vegetarian option)
  • 5 medium-sized prawns, cleaned, peeled, deveined (optional)
  • 2 tablespoons coconut milk
  • 2 shallots, thinly sliced
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon sugar
  • 2 tablespoons roasted peanut, coarsely ground
  • 2 tablespoons fried shallot
  • 50 grams dry shredded coconut
  • 1 boiled egg, cut in half lengthwise
  • Fried chilies (for garnishing)
  • 1 tablespoon roasted chili paste (or use 1 roasted dried chili, 2 roasted shallots and 1 roasted garlic to make fresh roasted chili paste)


  1. Prepare Roasted Chili Paste: Grind dried chili, shallots and garlic in a mortar until a fine paste (or use a small food processor).  Add fish sauce, sugar and lime juice, and coconut milk (3 tablespoons) and  mix into paste.
  2. Drop wing beans into boiling water for one minute, remove with strainer, and rinse with cold water.
  3. Place minced pork and prawns in a strainer, and dip into boiling water (can use the same water from the wing beans) for two minutes until thoroughly cooked.
  4. In a medium-size bowl, combine, Chili Paste with pork, shrimp and wing beans. Stir well to distribute the paste. Add dry coconut, peanuts, and mix through. Transfer to a serving plate.
  5. Garnish with remaining 2 tablespoons of coconut milk, fried shallots, fried chili and sliced boiled egg.
  6. Serve immediately.

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