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Influencer Recipe

Wing Bean Salad (Yum Tuapu)

By: Chef Pailin of Hot Thai Kitchen

Made With:

Recipe and Image Credit: Chef Pailin of Hot Thai Kitchen.

Recipe Info

Salad
175 gram wing beans - Substitutesgreen beans
3 tablespoon (45 ml) dried shredded coconut
1 small chicken breast, cooked and, shredded (Traditionally the chicken is poached, but you can bake it or use leftover chicken. Shred the chicken into strings similar to pulled pork)
6-8 shrimp, cooked
1/2 head shallots, thinly sliced
1/3 cup (75 ml) mint leaves
3 eggs, medium-boiled
Dressing
1 large clove garlic
2-3 Thai chilies, to taste
1 heaping tbsp (15 ml) roasted peanuts, unsalted
3 tablespoon (45 ml) lime juice
1 1/2 tablespoons (22 ml) Thai Kitchen® Premium Fish Sauce
2 tablespoon (30 ml) Thai Kitchen® Roasted Red Chili Paste
3 tablespoon (45 ml) Thai Kitchen® Coconut Milk
1 teaspoon (5 ml) white sugar

(per serving)

Recipe and Image Credit: Chef Pailin of Hot Thai Kitchen.

Blanch the beans in a large pot of salted boiling water. Refresh in ice bath to stop cooking then drain well. Slice wing beans into ¼-inch (6 mm) slices crosswise. If using green beans, cut into 1-inch (2.5 cm) pieces on a bias.
Toast the coconut by adding to a dry sauté pan set it over medium high heat. Stir constantly until it is dark brown and aromatic.
Prepare the dressing in a mortar and pestle. Grind garlic and chilies into a paste. Add peanuts and grind into a coarse meal and transfer the mixture into a mixing bowl. Add lime juice, fish sauce, Thai chili paste, coconut milk and sugar; stir to dissolve the chili paste.
Assemble the salad by adding the wing beans, chicken, shrimp, shallots, toasted coconut, and mint to the dressing; toss to mix and plate. Top with medium boiled eggs.