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Wing Bean Salad

A vibrant and nutritious salad made with crunchy wing beans, succulent shrimp, and tender chicken, all drizzled in a zesty dressing. Perfect for summer gatherings or family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Southeast Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 175 g Wing Beans (or green beans) Choose crisp, bright green beans for the best texture.
  • 0.5 Chicken Breast Chicken Breast Opt for free-range if possible.
  • 6 to 8 pieces Shrimp Fresh or frozen, cleaned and deveined.
  • 3 Tbsp Shredded Coconut (toasted) Look for unsweetened varieties; toast until golden brown.
  • 1 Tbsp Roasted Peanuts (finely crushed) Choose unsalted organic peanuts.
  • 0.5 Head Shallots (thinly sliced) Red onions can work as a substitute.
  • 3 Eggs Eggs Opt for organic or free-range.
  • 0.33 Cup Mint Leaves Fresh mint is key.
  • 3 Tbsp Lime Juice Freshly squeezed is best.
  • 1.5 Tbsp Fish Sauce Use high-quality brands for best flavor.
  • 2 Tbsp Thai Chili Paste Adjust to taste depending on spice preference.
  • 3 Tbsp Coconut Milk Full-fat coconut milk is preferred.
  • 1 Clove Garlic (grated or minced) Freshly minced enhances flavor.
  • 2 to 3 pieces Thai Chilies (finely chopped) Use more for more heat.
  • 1 tsp Sugar Balances out the acidity.

Method
 

Preparation
  1. Poach the chicken by heating a pot of water to 165°F, adding a pinch of salt, and cooking the chicken breast for about 7 minutes until cooked through.
  2. Cool the chicken and shred it. Poach the shrimp for a couple of minutes until pink, and then cool.
  3. Boil the eggs for 8 minutes, then plunge them into cold water for easier peeling.
  4. Blanch the wing beans in boiling salted water for 1 minute, then transfer to an ice bath and slice into 0.25-inch pieces.
  5. Toast the shredded coconut in a dry pan over medium heat for about 5 minutes until golden brown.
Dressing and Assembly
  1. In a bowl, whisk together lime juice, fish sauce, Thai chili paste, coconut milk, garlic, Thai chilies, and sugar until dissolved.
  2. In a large bowl, toss together the wing beans, shredded chicken, poached shrimp, shallots, toasted coconut, crushed peanuts, and mint leaves with the dressing. Serve with halved boiled eggs on the side.

Notes

Ensure shredded coconut and peanuts are toasted just right for deeper flavor. Store dressing separately if leftovers, can last covered in the fridge for 2-3 days.