Wing Bean Salad ยำถั่วพู (Yum Tuapu)

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INGREDIENTS

Serves 3-4
  • 175g wing beans or green beans
  • ½ chicken breast*
  • 6-8 shrimp*
  • 3 Tbsp shredded coconut, toasted (see video for how to toast coconut on the stove)
  • 1 Tbsp roasted peanuts, finely crushed
  • ½ head shallots, thinly sliced
  • 3 eggs (estimate about 1 egg per person)
  • 1/3 cup mint leaves

Dressing:

  • 3 Tbsp lime juice
  • 1.5 Tbsp fish sauce
  • 2 Tbsp Thai chili paste
  • 3 Tbsp coconut milk
  • 1 clove garlic, grated or minced
  • 2-3 Thai chilies, finely chopped
  • 1 tsp sugar

Note: I’m providing instructions for poaching the chicken and the shrimp; however, you can cook them using whatever methods you wish (grill, bake, steam, sauté, etc.).




INSTRUCTIONS

Poaching chicken and shrimp: Heat a pot of water until 165 degrees Fahrenheit (water is steaming heavily but isn’t simmering yet), salt the water until the water tastes like a well-seasoned soup, then add chicken and poach until done, about 7 minutes or longer if poaching a whole breast. If you have a thermometer, the internal temperature of the chicken should reach 165 F. Remove chicken and cool. Add shrimp and poach them until done; remove from water and cool.

When chicken is cool enough to handle, pull the meat into shreds.

Blanching beans: Bring a large pot of water to a full boil and add enough salt until the water tastes like a well-seasoned soup. Add the wing beans and cook for 1 minute—it’s important to use a large pot of water so that the water temperature doesn’t drop drastically; if not using a large pot, cook in batches. Remove from water and immediately add them to a big bowl of ice water. Drain well and slice beans into ¼-inch slices crosswise. If using green beans, cut into 1-inch pieces on a bias.

Make medium-boiled eggs: Bring water to a full boil, gently lower eggs into the water and boil for 8 minutes. Remove from pot and immediately submerge them in a bowl of cold water. Peel them once cool enough to handle.

Assembly: Combine all dressing ingredients in a large mixing bowl and stir until the chili paste is dissolved. Add wing beans, chicken, shrimp, shallots, toasted coconut, peanuts and mint; toss to mix well. Transfer onto a serving plate and serve alongside halved medium-boiled eggs.




Wing bean salad