Appon's Thai Food Recipes

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Wing Bean Shrimp Salad ( Yum Tua Plu )


This is a sauce, or is it a salad? It's difficult to classify Thai dishes into English recipe classifications, so lets call it a salsa. It is normally served with rice, a shared dish is placed in the centre of the table and guests take a spoonful onto their plate to eat as they like. It is made from Thai winged beans, but long green beans can be used instead. The flavor is of coconut, both from coconut milk in the liquid and from desiccated coconut added to the salsa at the end. This is a dish suitable for 'gop-gam', a party dish served with alcoholic drinks.

Ingredients for 2 People
50 gms Pork Mince
30 gms Cooked Shrimp
20 gms Peanut Toasted in Dry Frying Pan
10 gms Chopped Spring Onion
30 gms Chopped Wing Beans (or Long Green Beans)
10 gms 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 Chilli
170 ml Water

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.
8. When serving place the salsa in a dish and add a little dried shredded coconut to the top.

Serve With
Salads, rice, whisky, or beer

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This page contains a single entry from the blog posted on September 17, 2005 11:44 AM.

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