Yam Tua Puu – Thai Wing Bean Salad with Minced Pork and Prawns
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g minced pork, lean
- 150 g shrimp (s), lare, cleaned
- 300 g beans (win beans)
- 100 g desiccated coconut, fine
- 2 tablespoon shrimp, dried, crushed
- 3 tablespoon shallot (s) (Thai shallots), thinly sliced
- 3 tablespoon garlic, thinly sliced
- 2 tablespoon peanuts, roasted, crushed
- 130 ml coconut milk (coconut cream)
- 3 tablespoon coconut milk (coconut cream) for garnish
- 5 chilli pepper (s), chopped
- 1 large chilli pepper (s), red, pitted, cut into fine strips
- 2 tablespoon chili paste for tom yam
- 4 tablespoon lime juice
- 4 tablespoon fish sauce
- 1 tablespoon palm sugar, grated
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Bring 1 liter of water to the boil and cook the minced meat and prawns in it (approx. 3 minutes). Then drain and set aside. Clean and wash the winged beans, cut into small pieces. Cook in boiling, lightly salted water for about 3 minutes, then rinse with cold water.
- Carefully roast the grated coconut in a dry pan, stirring constantly, until it smells nice and is light brown. Be careful not to use heat, it burns easily!
- Fry shallots and garlic in hot oil until golden brown. Drain on paper towels. Mix well the chili paste for tom yam, lime juice, fish sauce, sugar and coconut cream (coconut cream is the thick layer on the coconut milk) and then add the chillies.
- Mix the pork and prawns well with the winged beans, desiccated coconut, fried onions and garlic, crushed dried prawns, crushed peanuts and large chopped chilli and fold in the dressing. Garnish with the rest of the coconut cream.
- Many thanks to Joy in Thailand, she created the basic recipe for this wonderful dish.
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