Yam Tua Puu – Thai wing bean salad with minced pork and shrimp

Ingredients for 4 servings:

• 150 g minced pork, lean
• 150 g prawn(s), large, cleaned
• 300 g beans (wing beans)
• 100 g desiccated coconut, fine
• 2 tbsp shrimp, dried, crushed
• 3 tbsp shallot(s) (Thai shallots), thinly sliced
• 3 tbsp garlic, thinly sliced
• 2 tbsp peanuts, roasted, crushed
• 130 ml coconut milk (coconut cream)
• 3 tbsp coconut milk (coconut cream) for garnishing
• 5 chili peppers, chopped
• 1 large chili pepper(s), red, pitted, cut into fine strips
• 2 tbsp chili paste for Tom Yam
• 4 tbsp lime juice
• 4 tbsp fish sauce
• 1 tbsp palm sugar, grated
• ½ tsp salt

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Super delicious and very Thai! You’ll definitely score points with this!

Bring 1 liter of water to a boil and cook the minced meat and shrimp until tender (about 3 minutes). Drain and set aside. Trim and wash the winged beans and cut into small pieces. Cook in boiling, lightly salted water for about 3 minutes, then refresh with cold water. Gently toast the grated coconut in a dry pan, stirring constantly, until fragrant and light brown. Be careful not to use much heat, as it burns easily! Fry the shallots and garlic in hot oil until golden brown. Drain on kitchen paper. Mix the chili paste for Tom Yam, lime juice, fish sauce, sugar, and coconut cream (coconut cream is the thick layer on top of the coconut milk) well, then add the chilies. Mix the pork and shrimp with the winged beans, desiccated coconut, fried onions and garlic, crushed dried shrimp, crushed peanuts, and the large chopped chili pepper, then stir in the dressing. Garnish with the remaining coconut cream. Many thanks to Joy in Thailand, who provided the basic recipe for this wonderful dish.