Aunty Pen’s Winged Bean Salad With Chicken & Shrimp

While I was in Thailand, our friend Varong set up a cooking lesson for me with his Aunty Pen who is a phenomenal cook. Her real name is ML Tidapen Kridakara ( ML stands for Royal blood…so according to Varong……Ive been taught the secrets of the Royal Thai recipes!!) Needless to say, I was floored by her food! She taught me everything from salad to soup to all my favorite Thai dishes. It was truly a gastronomical adventure!!

This salad is unbelievable. I’ve never tasted anything quite like it. It is made with something called Winged Beans. I was delighted to find that in the local Thai markets in Queens – they actually sell winged beans!! You could substitute it with asparagus or green beans but wait till you try the real thing!


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 shalots and whole red chilies.

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

2 thoughts on “Aunty Pen’s Winged Bean Salad With Chicken & Shrimp

  1. Pingback: Aunty Penn’s Minced Pork Toast | The Food Fairy

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