Winged Bean Salad with Chicken & Shrimp

Serves 4

Ingredients:

10 winged beans (you can substitute this with asparagus or green beans)

1 cup ground cooked minced chicken

1 cup cooked shrimp (steamed)

¼ cup chopped cashew nuts, peanuts or almonds

4-5 teaspoons of minced roasted coconut (optional) – I just bought shredded dried coconut and roasted it in a pan

3-4 Fried whole red chilies

4 tablespoons of fried shalots

4 tablespoons of coconut milk

Ingredients for salad dressing:

3 tablespoons of Thai chili paste (You can buy this at any Asian store – Maeseri is a good brand – you get chilli paste with soybean which is good)

7 tablespoons of lime juice

3 tablespoons of fish sauce

1 tablespoons of palm sugar

METHOD:

• In a medium-sized pot, boil a quart of water with a teaspoon of sugar added to it.
• Add the winged bean/ green beans or asparagus in the boiling water and cook for about a minute till the greens are just cooked.
• Remove from water and plunge under cold water to stop the cooking process.
• Chop into 1” pieces and set aside.

• In a small bowl combine all the ingredients for the salad dressing and mix well.
• In a big salad bowl combine the cooked minced chicken and steamed shrimp.
• Add the minced roasted coconut.

• Add 5-6 tablespoons of the salad dressing and mix well.
• Add the cooked winged beans and mix.
• Add more dressing if needed.
• Garnish with the nuts, fried shallots and whole red chilies.

• Pour a few tablespoons of coconut milk on top of the salad and serve.