Prawn & Winged Bean Salad (ยำถั่วพูกุ้งสด)

1.Add palm sugar and fish sauce into a saucepan. Heat until melted and combined. Set aside to cool down. Add Thai chilli paste, lime, and sliced chilli in.

2.Cut both egg of winged beans, remove the strings from the side then slice into desired thickness.

3.Bring water up to the boil and season with salt. Blanch winged bean for a minute and refresh in iced cold water. Set aside to drain.

4.Slice prawn into small dice. Cook minced pork with 3 tablespoons of coconut milk. Once pork is about 80% cooked, add prawn. Stir and toss until cooked through. Add pork and prawn into a strainer and set aside to drain.

5.Add prawn, pork, and winged bean into dressing and mix well.

6.Add peanut, toasted coconut and half of the fried shallot. Fold to combine.

7.Line serving plate with betel leaves. Add salad into a plate and drizzle with a tablespoon of coconut milk. Garnish with the remaining fried shallot then serve with fried fried chilli on the side.