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Yam thua phu (spicy winged bean salad)

Yield: 2 Servings S

Ingredients:

• 1/2 lb Winged beans
• 1/2 c Steamed pork sliced into -small pieces [They're in Julienne slices in the -photo. S.C.]
• 1/4 c Coconut milk
• 2 tb Fried sliced shallot
• 2 tb Coarsely ground roasted -peanuts
• 2 tb Fish sauce
• 1 1/2 tb Sugar
• 2 tb Lime juice
• 1 sm Pan-roasted dried chilli
• 2 sm Roasted shallots
• 1 sm Roasted garlic bulb

Instructions:

Preparation: Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces. Bring the coconut milk to a boil and then remove from heat. Pound the chilli the roasted shallots and the garlic well in a mortar; then add the sugar fish sauce and lime juice mix thoroughly and transfer to a bowl. Add the winged beans pork boiled coconut milk fried shallot and peanut toss to mix well and then place on a serving- platter. From "The Elegant Taste of Thailand Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books Berkeley and Hong Kong 1989. ISBN 0-943389-05-4.

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