This winged bean salad with shrimp and pork comes out crunchy, lightly rich and warm with chili, which makes it a natural for a small drinking spread. The hard part is judging when the shrimp are done, since a minute too long turns them rubbery and flat.
The shrimp boil over medium heat for only 4 to 5 minutes, and the ground pork is blanched rather than fully cooked, so both stay tender once tossed. The dressing goes on last so the beans keep their snap.
This batch weighs about 866g, at roughly 131 calories per 100g.
Method
Rinse 300g raw shrimp, peel off the shells and heads, leave the tails on and pull out the dark vein. Blanch 100g ground pork until just cooked. Bring a pot of water to a boil and cook the shrimp over medium heat for 4 to 5 minutes.
Wash 160g winged beans and slice them thinly. Peel and chop 3 shallots and slice 5 bird's eye chilies.
Mix the dressing: in a bowl combine 1.5 tablespoons fish sauce, the chopped shallots and chilies, 1/4 bowl coconut milk, 1 tablespoon sate chili oil, 2 tablespoons lime juice and 2 tablespoons kOBE Monk Fruit Blend, then stir well.
Pour the dressing into a mixing bowl, add the boiled shrimp and the blanched pork, and toss.
Add the sliced winged beans and toss again.
Finish with 30g roasted crushed peanuts and 30g fried shallots, give it one last light toss and serve.
Tips
Four to five minutes over medium heat is enough for the shrimp, as longer cooking makes them tough and dull.
The ground pork only needs a quick blanch, since full cooking costs it the soft texture the salad wants.
A stir of the dressing right before it goes on matters, because kOBE Monk Fruit Blend settles at the bottom.
Adding the winged beans last and tossing quickly keeps them crunchy.
Peanuts and fried shallots scattered just before serving stay crisp, while sitting too long makes them soggy.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.