This is a fresh, crunchy salad that looks good on the table. Wing beans have four frilly edges to them and an interesting cross section when cut.
Ingredients: (Serves 4)
- Oil, for frying
- 75 g (3 oz) Asian shallots, finely sliced
- 175 g (6 oz) wing beans
- 55 g (2 oz) cooked chicken, shredded
- 1 lemongrass stalk, white part only, finely sliced
- 2 tablespoons dried shrimp, ground
- 1½ tablespoons fish sauce
- 3-4 tablespoons lime juice
- ½ long red chilli or 1 small red chilli, finely chopped
- 55 g (2 oz) whole salted roasted peanuts
- 125 ml (½ cup) coconut milk
Method:
Heat 2.5 cm (1 inch) oil in a wok or deep frying pan over a medium heat. Deep-fry the shallots for 3-4 minutes until they are light brown (without burning them). Lift out with a slotted spoon and drain on paper towels.
Slice the wing beans diagonally into thin pieces. Blanch the wing beans in boiling water for 30 seconds, then drain and put them in cold water for 1-2 minutes. Drain. Transfer to a bowl.
Add the cooked chicken, lemongrass, dried shrimp, fish sauce, lime juice, chilli and half the peanuts. Mix with a spoon. Taste, then adjust the seasoning if necessary.
Put the wing bean salad in a serving bowl, drizzle with coconut milk and sprinkle with the crispy shallots and the rest of the peanuts.
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