Yum Tua Plu (Wing Bean Shrimp Salad)

Wed, Mar 2, 2011

Thai Salad

Ingredients of Wing Bean Shrimp Salad
– 50 grams Pork Mince
– 30 grams Cooked Shrimp
– 20 grams Peanut Toasted in Dry Frying Pan
– 10 grams Chopped Spring Onion
– 30 grams Chopped Wing Beans (or Long Green Beans)
– 10 grams Chopped Coriander Leaves
– 2 Chopped Big Red Chillies
– 3 Garlic Cloves
– 4 Tablespoons Coconut Milk
– 1 Teaspoon Dry Coconut
– 1 Tablespoons Fish Sauce
– 2 Tablespoons Lime Juice
– 1 Teaspoon Salt
– 1 Teaspoon Sugar
– 1 Teaspoon Dried Flaked Chills
– 170 ml Water

How to cook Wing Bean Shrimp Salad
All the vegetables and meats should be chopped into fine small pieces for this recipe. The peanuts should be lightly browned in a dry frying pan and chopped or pounded in a mortar. If you are using uncooked shrimp, cook them with the pork, for cooked shrimp they can be added later.
1. Boil the water add the salt, and chopped garlic.
2. Add the pork to the water by forcing it through a very course sieve, this will keep the mince into nice and separate pieces.
3. Cook for 1 minute.
4. Pour off half of the cooking water.
5. Chop the shrimp meat into small pieces and add to the pan.
6. Add the chopped spring onion, chopped wing bean, coriander, and toasted peanut, into the pan and mix all the ingredients well.
7. Mix the chilli powder, chilli, fish sauce, lime juice, and sugar, in with the rest of the ingredients in the pan.

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I write about Thai food and i also teach Thai and do Thai translations.

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