YAM THUA PHU (SPICY WINGED BEAN SALAD)

      Title: YAM THUA PHU (SPICY WINGED BEAN SALAD)
  Categories: Thai, Pork, Salads
       Yield: 2 Servings
  
            Stephen Ceideburg
     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
  
   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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