Dish of Winged Bean Salad
(click to enlarge)

Winged Bean Salad


Thailand   -   Yum Tua pu
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4#
***
55 min
Yes		 A crisp and refreshing salad including Chicken and Shrimp. It can be made with other beans with some difference.

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6
5
4
1
1
4
1/4
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1
2
3
2
2
3
1
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3
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oz
oz
oz
T
T
T
c
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cl

T
T
T
T
t
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-- Salad
Winged Beans (1)
Chicken, cooked
Shrimp, medium
Peanuts, toasted
Coconut, grated.
Shallot
Mint Leaves
-- Dressing
Garlic
Thai Chili, fresh (2)  
Lime Juice
Fish Sauce (3)
Chili Sauce (4)
Coconut Milk
Sugar
-- Garnish
Eggs, Hard Cooked
Do Ahead   -   (1-1/3 hrs, mostly waiting)
  1. Hard cook eggs, preferably with partially runny yolks. Bring water to a boil. Place the EGGS in the water and time them to 7 minutes. Get them into cool water shell and then trim. Those in the example photo would be considered over cooked in Thailand.
  2. IF not on hand, simmer chicken until tender. For 5 ounces, you'll need to start with about 11 ounces raw, skinless and boneless. Cool well.
  3. Poach shrimp until color has turned and they are just cooked through. Shell and de-vein as needed.
  4. IF using Raw Peanuts, dry pan toast until well spotted brown but not black. For the small quantity in this recipe commercially roasted Peanuts can be used.
  5. Dry Pan toast Coconut turning steadily until light golden. This takes only seconds over moderately high heat.
Prep   -   (30 min)
  1. Shred Chicken.
  2. Bring Salted Water to a full boil - a lot of water so the temperature doesn't drop much. Pour in the WINGED BEANS and boil for just 1 minute. Get the beans out of the pot and into ice water immediately, they should remain crunchy.
  3. Slice Winged Beans crosswise into 1/4 inch sections. If using other beans, cut them to 1 inch.
  4. Slice SHALLOT thin.
  5. Crush Peanuts fairly fine.
  6. Chop MINT coarse. Measure is after chopping, moderately packed.
Dressing   -   (12 min)
  1. Crush GARLIC and chop very fine.
  2. Chop CHILIS very fine
  3. In a small jar, mix all Dressing Items and shake well.
Assemble   -   (10 min)
  1. Slice Eggs in half lengthwise.
  2. In a large bowl, mix together all Salad items.
  3. Shake up the Dressing and pour into the Salad. Tumble to distribute well.
  4. Serve cold, garnished with the Eggs. Note that weight given includes the Eggs, 5 ounces less without Eggs.
NOTES:

  1. Winged Beans:

      [Tua pu (Thai); Sigarilyas (Philippine)]   These are finally becoming available in Asian markets here in Los Angeles (2017), as a new variety developed in China can be grown in temperate regions. For details see our Winged Beans page. This salad can be made using Romano, Green, or Long Beans, but the texture will be different. Cut these about 1 inch long rather than 1/4 inch slices. They should be cooked through but still firm.

  2. Thai Chilis:

    Two of these give this salad a fairly sharp bite. If chili adverse, use just one. If really chili adverse use none - the Chili Sauce will still give the salad some heat, but it's a much more gentle heat than the Thai Chilis.

  3. Fish Sauce

      This clear liquid is as important to Southeast Asian cooking as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. Chili Sauce

      I favor Huy Fong Chili Garlic sauce which is tasty with a fairly soft heat. For details see our Huy Fong Chili Sauces page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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