← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g Winged beans (kacang botol), thinly sliced on the diagonal
• 3 tbsp grated coconut
• 1 tbsp Dried shrimp, soaked and finely pounded
• 2 tbsp Vegetable oil
• 2 tbsp sambal belacan or chilli paste
• 4 Shallot, thinly sliced
• 1 Lemongrass, white part, very thinly sliced
• 2 Makrut (kaffir) lime leaves, shredded
• 2 Lime, juiced
• 1 tsp Sugar
• ½ tsp Salt
• 2 tbsp roasted peanuts, crushed (optional)

Method

1. Blanch the winged beans in boiling salted water for 30 seconds, then plunge into iced water so they stay green and crunchy. Drain well.
2. Toast the coconut in a dry pan over low heat for 4–5 min until golden, then pound it lightly.
3. Heat the oil and fry the pounded dried shrimp for 2 min until crisp. Add the sambal and fry for 1 minute, then let cool.
4. Toss the beans with the coconut, shrimp sambal, shallots, lemongrass and lime leaves. Season with lime juice, sugar and salt, top with peanuts (if using) and serve right away.

Tips

• No winged beans? Use thinly sliced long beans, cucumber or bean sprouts.
• Contains shellfish (dried shrimp, belacan) and peanuts if added.

Sources

Written in our own words after cross-checking these recipes:

Seasaltwithfood Seasaltwithfood