Jump to video!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Wing Bean Salad ยำถั่วพู (Yum Tuapu)
- Yield: Serves 3-4
Ingredients
- 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)
- ⅓ 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.
Linh
It looks so yummy! We've got some winged beans to harvest soon and that's why I'm looking for cool recipes because it's my first time cooking them! Love Thai foods and feel so lucky to find your blog! Thanks for sharing! Can't wait to make it~~~
P.S: I can't leave without complimenting on your beauty! What a charismatic and gorgeous chef!
Tom
I made this for dinner tonight. Delicious!
I think the mint is really good in your recipe.
Thank you
★★★★★