appetizers

Wing Bean Salad (Yum Tuapu)

Name: Wing Bean Salad (Yum Tuapu)
Yield: 4
Cuisine: Thai,
Ingredients: 1; For The Salad; 175 g wing beans or green beans; 3 tbsp (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; For The Dressing; 1 large clove garlic; 2-3 Thai chilies, to taste; 1 heaping tbsp (15 mL) roasted peanuts, unsalted; 3 tbsp (45 ml) lime juice; 1 1/2 tbsps (22 ml) Fish Sauce (thai kitch); 2 tbsp (30 ml) Roasted Red Chili Paste (thai kitch); 3 tbsp (45 ml) Coconut Milk (thai kitch); 1 tsp (5 ml) white sugar

Recipe courtesy of Chef Pailin at Hot Thai Kitchen.

310

CALORIES

17

INGREDIENTS

4

Servings

Ingredients
Preparation
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INGREDIENTS

For The Salad
175 g wing beans or green beans
3 tbsp (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
For The Dressing
1 large clove garlic
2-3 Thai chilies, to taste
1 heaping tbsp (15 mL) roasted peanuts, unsalted
3 tbsp (45 ml) lime juice
1 1/2 tbsps (22 ml) Fish Sauce
2 tbsp (30 ml) Roasted Red Chili Paste
3 tbsp (45 ml) Coconut Milk
1 tsp (5 ml) white sugar

What you'll need

Preparation

1 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.
2 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.
3 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.
4 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.