Thai · Lunch
Wing Bean Salad
A crunchy Thai salad of blanched wing beans tossed with shallot, fresh chili, lime and fish sauce, finished with roasted peanuts and dried shrimp for savoury depth. The dressing balances sour, salty, and mildly sweet notes, delivering a light, refreshing plate suited to warm-weather eating.
$4
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
181Calories
11.4gProtein
7.6gFat
19.2gCarbs
8.1gSugar
4.9gFiber
1487mgSodium
97mgChol
1.3gSat Fat
420mgPotassium
95mgCalcium
2.3mgIron
0.5mcgVitamin B12
18mgVitamin C
low-carb
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Trim wing beans and slice diagonally into thin half-moons. Mince garlic, slice shallot and chili, and roughly chop dried shrimp and peanuts.
2
Boil
Blanch sliced wing beans in boiling water for 30 to 45 seconds over high heat until bright and crisp. Drain and chill under cold water for 30 seconds.
3
Toss
Whisk fish sauce, lime juice, palm sugar and garlic until sugar dissolves. Combine wing beans, shallot, chili and shrimp in a bowl, pour dressing over, and toss until coated.
4
Plate
Transfer salad to a plate, scatter peanuts and cilantro on top, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g wing beans
- 20g20g dried shrimp
- 2 tbsp2 tbsp roasted peanuts
- 22 small shallot
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp palm sugar
- 22 garlic clove
