Ingredients
Serves 4
300 g winged beans, topped, tailed and strings removed
1 cup cooked and shredded chicken breast
1 cup cooked and sliced prawns
1 tbsp fried shallots
1 tbsp ground roasted peanuts
2 tbsp dry roasted flaked coconut
1 red chilli, finely sliced
1 green chilli, finely sliced
2 tbsp coconut cream
1 tsp palm sugar
2 tbsp fish sauce
4 tbsp lime juice
1 heaped tbsp. roasted chilli paste (nam prik pao)
5 sprigs of coriander leaves
5 sprigs mint leaves
Method
Blanch the winged beans in boiling water for 1 minute.
Drain and refresh in cold water and then slice crosswise into fine slices.
In a bowl, combine the palm sugar, fish sauce, lime juice, coconut cream and roasted chilli paste, stirring until everything is well blended.
Stir in the sliced chillies and ground peanuts.
Add the shredded chicken and prawns and finally, stir in the winged bean slices, coriander and mint leaves.
Garnish with the fried shallots and coconut.