Thai salads are healthy, refreshing, and very flavourful. Many of them are made with raw vegetables and contain a variety of different ingredients that’ll set off an explosion on your taste buds! This salad has a unique set of ingredients; winged bean, toasted peanuts and coconut, and coconut milk make a delightful combination that will make you fall in love at first bite.

Ingredients

• 1 cup winged bean thinly sliced
• ½ cup sliced boiled pork
• 6 prawns, shelled and deveined with tail on
• ¼ cup roasted peanuts
• ¼ cup roasted shredded coconut
• ¼ cup crispy fried shallots or thinly sliced raw shallots
• ¼ cup coconut cream or milk
• 1-2 red chilis deseeded and sliced finely lengthwise
• 1 ½ -2 tbsp lime juice
• 1 ½ -2 tbsp fish sauce
• 1 tsp granulated sugar (or to taste)
• 1 tbsp roasted chili paste

Method

Roast your peanuts and shredded coconut if not already done. You can do this in a pan on the stove top or use a toaster oven. Heat the coconut milk in a small pan constantly stirring till the milk thickens and set aside. Blanch the prawns in boiling water. Mix the lime juice, fish sauce, sugar, and roasted chili paste in a small bowl. Adjust flavour to your taste, making sure you balance the saltiness (fish sauce), tartness (lime), and sweetness (sugar).  Mix the winged beans, pork, prawns, coconut, peanut, and raw onions (if using) in a mixing bowl and add the lime seasoning and mix well. Arrange the salad on a serving dish, pour all juices on top. Drizzle the coconut milk and top with crispy fried shallots (if using) and shredded red chilis.

Bonus Info
Winged bean, Psophocarpus tetragonolobus, of the legume family is said to have a very high content of protein (29.65g/100g), comparable to that of soybean (36.5g/100g). The only other bean recorded to having more protein is the Lupin bean (36.2g/100g).