Recipe for Yam Thua Phu (Spicy Winged Bean Salad)


1/2 lb winged beans
1/2 cup steamed pork sliced into small piec; es [they're in
1 julienne slices in the photo. s.c.]
1/4 cup coconut milk
2 tablespoon fried sliced shallot
2 tablespoon coarsely ground roasted peanuts
2 tablespoon fish sauce
1 1/2 tablespoon sugar
2 tablespoon lime juice
1 small pan-roasted dried chilli
2 small roasted shallots
1 small roasted garlic bulb


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.

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