Yum Tua Plu
Spicy Thai Wing Bean Salad
Servings: 2 people
Cost: $5
Equipment
- frying pan
- mortar
Ingredients
- 50 g Pork Mince
- 30 g Cooked Shrimp
- 50 g Peanut Toasted in Dry Frying Pan
- 10 g Chopped Spring Onion
- 30 g Chopped Wing Beans (or Long Green Beans)
- 10 g Chopped Coriander Leaves
- 2 Chopped Big Red Chillies
- 3 Garlic Cloves
- 4 tbsp Coconut Milk
- 1 tsp Dried Flaked Chilli
- 1 tsp Sugar
- 1 tsp Salt
- 1 tbsp Lime Juice
- 1 tbsp Fish Sauce
- 1 tsp Dry Coconut
- 180 ml Water
Instructions
- All of the vegetables and meats should be chopped into fine small pieces.
- The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar.
- Boil the water add the salt, and chopped garlic.
- Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces. Cook for 1 minute.
- Pour off half of the cooking water.
- Chop the shrimp meat into small pieces and add to the pan.
- Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
- Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.
- When serving place the salsa in a dish and add a little dried shredded coconut to the top.
Notes
Serve with rice.
This salad is made from Thai winged beans, but long green beans can be used instead. The flavor is of coconut, both from coconut milk in the liquid and from desiccated coconut added to the salad at the end. This is a dish suitable for ‘gop-gam’, a party dish served with alcoholic drinks.