Ingredients: Serves 2

1 cup or 250 grams winged beans

4-6 shrimps, shelled, deveined

¼ cup coconut milk

1 teaspoon rice flour

¼ cup shallot, thinly sliced and crisp-fried

¼ cup roasted peanut, coarsely ground

¼ cup ground roasted coconut

5-7 fried dried chilies, to garnish

1 egg, soft boiled, 8 minutes

Coriander leaves, to garnish

For the dressing

3 tablespoons fish sauce

3 tablespoons fresh lime juice

4 tablespoons palm sugar

3-4 thinly sliced hot chili

2 tablespoons roasted chili paste

Methods:

1. Blanch the winged beans in boiling water over medium heat for 3 minutes until done. Transfer immediately to soak in ice cold water. Once cool, drain and sliced crosswise about 0.5-cm thick.
2. Blanch the shrimp in boiling water over medium heat until just cooked, about 30 seconds. Remove from the heat and drain well. Set aside.
3. Make medium boiled egg: Bring water to a full boil, gently lower egg into the water and boil for 8 minutes. Remove from pot and immediately soak an egg in cold water.
4. In a small pot, pour in coconut milk with rice flour combine the two ingredients until well mixed. Then, place over medium-low-heat until boiling, remove from heat.  Set aside.
5. In a large mixing bowl, add palm sugar, fish sauce, lime juice and roasted chili paste, mix thoroughly. Add winged beans, shrimp, sliced chilies, fried shallots, roasted coconut, and peanuts, gently toss well. Arrange on the serving plate, spoon the coconut cream over the salad and serve with soft boiled egg, fried dried chilies and garnish with coriander leaves.

Note:The wings bean (also known as Goa bean and Asparagus pea) is a native of new Guinea. It is highly nutritious and crunchy. If you cannot find them in your area, try using French beans, yard-long beans, or sugar snap peas.