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Yam Thua Phu (Spicy Winged Bean Salad) from the Recipes EU Collection

 


Yam Thua Phu (Spicy Winged Bean Salad) Recipe

...brought to you by Recipes EU





Yam Thua Phu (Spicy Winged Bean Salad)
Stephen Ceideburg
1/2 lb Winged beans
1/2 cup Steamed pork sliced into
-small pieces [They're in
Julienne slices in the
-photo. S.C.]
1/4 cup Coconut milk
2 tbsp Fried sliced shallot
2 tbsp Coarsely ground roasted
-peanuts
2 tbsp Fish sauce
1 1/2 tbsp Sugar
2 tbsp Lime juice
1 small Pan-roasted dried chilli
2 small Roasted shallots
1 small Roasted garlic bulb


Preparation:

Immerse the winged beans in boiling water for 3 minutes and then cut
into small pieces.

Bring the coconut milk to a boil and then remove from heat.

Pound the chilli, the roasted shallots, and the garlic well in a
mortar; then add the sugar, fish sauce, and lime juice, mix
thoroughly and transfer to a bowl.

Add the winged beans, pork, boiled coconut milk, fried shallot, and
peanut, toss to mix well, and then place on a serving- platter.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.
 


This Yam Thua Phu (Spicy Winged Bean Salad) Recipe brought to you from the Recipes.eu.com recipe collection

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