Weekend cooking: Thai winged bean salad

Ecstatic was the word I could describe when I found winged bean at a farmer's market.
I didn't know they could be found in Japan! 

Winged bean salad, or ยำถั่วพู are one of the most loved salad dishes in Thailand. 
The nutty flavor mixed with Thai style spicy and sour salad dressing makes this dish an absolute favorite. 

I thought it would be complicated to make, but not at all! I spent my Saturday 
making this and not disappointing at all!

Here's what you will need: 

5-6 winged beans

Half a lime or lemon

1 clove of garlic, smashed

1-2 dried chili

2 tbs fish sauce

1 tbs Thai chili paste

1 tbs sugar

Toasted coconut flakes

Toasted peanuts

5-6 Boiled shrimps

1 Boiled egg

Fried red onions or shallots

   

Directions:

1) Cut the edges off winged beans and cut them into thin slices. Boil for 2-3 minutes. Remove then soak in ice water to preserve the crunchiness.

2) Boil the shrimp until cooked. Remove and set aside.

3) In a different pot, boil eggs until fully cooked. Remove and set aside.
Cut into wedges after cooled down.

4) To make the sauce, combine Thai chili paste, sugar, fish sauce and lemon juice. Mix well until everything is dissolved. Add in crushed garlic and sliced chili.

5) Remove winged beans from the ice water and dry them off.

6) In a large bowl, mix winged bean slices, roasted coconut flakes, roasted peanuts, fried onions, shrimp. 

7) Add in the sauce and mix well.

8) In a plate, scoop in the salad and decorate with boiled eggs on the side! Voila, fin!