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.