Winged Bean Salad

This is another salad that I like to make. To be honest, I simply loves greens. Almost all kinds, either raw or cooked. Winged Bean or better known as Kacang Botol or Four Angled bean in Malaysia, are full of vitamins, calcium and iron. I have not try any other ways cooking them, except for this salad and stir frying with sambal belachan.

Winged Bean Salad

Ingredients

350g Winged Beans, cut into smaller sizes

2 medium Shallots, thinly sliced

5 Tbsp Desiccated Coconut

5 Tbsp Roasted Peanuts, coarsely chopped

1 Tbsp Deep Fried Shallots

1 Tbsp Extra Virgin Olive Oil

2 Red Chillies, thinly sliced

1 1/2 tsp Fish Sauce

1 Tbsp Palm Sugar, chopped

1 Lime, juiced

10 Thai Basil Leaves, finely chopped

Sea Salt to taste

Method

Dry fry the desiccated coconut until golden brown in color. Set aside.

Blanch the winged beans for a minute. Plunge them in icy cold water for about 10 minutes and drain well.

Combine the winged beans, deep fried shallots, desiccated coconut, roasted peanuts, olive oil, red chillies, fish sauce, palm sugar, lime juice, Thai basil and sea salt to taste.

Serve immediately.