Occasional news and details from Gecko Villa, among the rice paddies of rural Northeast Thailand. Other Thailand travel information may also be posted here, as may photographs from the vacation villa, from visitors or from events at or near the Thai villa. If you would like to post pictures of your Thai holiday at the villa here, please feel free to contact us by email.

Posted By Gecko

Thai wing bean salad

Thai Wing Bean Salad Recipe – ยำถั่วพู (Yam tua plu)

Recent guests at Gecko Villa specifically requested this crunchy Thai salad dish, using Thai wing beans (or "tua pu"). If you are making this dish overseas, you may need to visit a specialty grocery that stocks Asian vegetables to source the beans, as sugar snap or green beans are not the best of substitutes.

The dish showcases the Thai skill at blending the sweet, salty, sour, creamy and spicy with crunch and texture.

Ingredients

  • 2 cups wing beans
  • 2 soft boiled eggs
  • 1/4 cup toasted fresh coconut (optional)
  • 2 teaspoons roasted unsalted peanuts
  • 3/4 cup coconut milk
  • 1 tablespoon lime juice
  • 2 tablespoons Thai roasted chili paste
  • 2 tablespoons unsweetened tamarind paste
  • 1 1/2 teaspoons fish sauce
  • 1 teaspoon palm sugar
  • Vegetable oil
  • 3-4 small dried chilies
  • A handful of medium sized prawns - shell and head off, tail on.
  • 2 tablespoons shallots

Recipe Directions

If you have access to fresh coconut flesh, cut it into strips and dry roast in a pan until golden brown, turning frequently.  

Slice the shallots very finely.

Roughly crush or chop the roasted peanuts - you are aiming for crunch so do not chop too finely.

Heat the vegetable oil over a medium heat and fry the shallot slices until golden brown and slightly crispy. Remove from the oil and drain on kitchen paper.

Fry the chilies in the oil until dark. Drain on kitchen paper.

Cut the peeled boiled eggs into quarters, lengthwise.

Devein the prawns.

Cut the ends off the wing beans, then blanche whole in salted boiling water for 30 seconds. Immediately plunge the beans into an ice-cold water bath. When completely cool, slice width-wise into "stars" of approximately 0.25 inches.

Heat the coconut milk in a frying pan until boiling. Add the prawns and cook until pink. Remove from the heat and add the tamarind paste, palm sugar, roasted chili paste, lime juice, fish sauce, peanuts (and roasted coconut flesh, if using.) Mix well.

Now add the wing bean slices and mix again. Then plate up and garnish with the soft-boiled egg slices, fried shallots and roasted whole chilies - and enjoy with plain steamed jasmine rice and a variety of other dishes!

Pork or Chicken Wing Bean Salad: this dish may also be made with minced pork or chicken, using the pork or chiecken either to complement the prawns or as a substitute for them.


 

 

 
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