Winged Bean Salad with Prawns

Fresh from my friend Mini’s garden. This Funny looking bean goes by many names : Winged Bean, Asparagus Pea, Goa bean, Kacang Botol, Four sided bean, Square Bean, Chathura Payar, Irachi Payar etc… Have you had it? 

It’s very crunchy and thus great in salads. I am making a fusion recipe of these crunchy beans paired with some Mandarin Orange Sautéed Prawn/Shrimp. Doesn’t that sound inviting?  

Winged Bean Salad with Prawns

Ingredients:

• 2 ½ cups  winged beans or 200 grams (Use nice, tender, smaller beans as opposed to the bigger, older beans)
• 7-8 fresh medium sized shrimp /prawns, peeled, deveined, rinsed
• ½ Tbsp mild Red Chili Powder (Bright Red but not too hot)
• ¼ tsp turmeric powder
• 2 mandarin oranges, peeled – or use 3-4 Tbsp Orange pulp
• 1 tsp ginger
• 1 tsp garlic
• ¾ tsp dry shrimp
• 2 Tbsp Palm Sugar or Brown Sugar
• 1 tsp light soy sauce + 1 tsp fish sauce OR 2 tsp light soy sauce
• juice of 1  lime  (about 2 Tbsp)
• 1 ½ tsp  fresh ginger
• 2 Mild Long Red Chillies OR 2 Hot red chili padi /Birds eye chili, sliced – according to preference
• 1 medium red onion. cut into thin rings
• ¼ cup grated fresh coconut
• 3 Tbsp vegetable oil or olive oil

Method:

• Grind together the mandarin oranges (remove seeds if any), ginger and garlic to a fine paste.
• Add the chili powder, turmeric and a little salt to the orange paste and mix well.
• Marinate the prawns with this mixture for 10 minutes.

• Wash the winged bean well and drain.
• Cut off both ends and remove the string if any.
• Slice /chop into small star like pieces.

•  Toast the dried prawn in a tiny bit of oil till crisped.
• Pound using a pestle and mortar.
• Add lime juice, soy sauce, fish sauce, palm sugar.
• Also add ginger. Pound to get a nice paste. Taste and adjust ingredients to desire.

•  To a non stick pan/wok, add a little vegetable oil.
• Heat and add marinated prawns.
• Stir fry till the prawns are cooked tender with  a crisped coating.
•  At this point, Turn off the heat. We will toss the remaining ingredients in the residual heat of the pan.
• Add the coconut and stir for 10- 20 seconds more.
• Add the beans and toss well in the remaining heat of the pan.
• Add the sliced onion rings, red chili and toss.
• Add the prepared sauce and toss well again.
• Pour into serving bowl and chill for 30 minutes before serving.
• Yum!

Winged Bean Salad with Prawns

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