SHRIMP AND WINGED BEAN SALAD — The Kitchen Scholar

SOURCE: NAOMI DUGUID. BURMA: RIVERS OF FLAVOR.

Stir-fried shrimps and blanched winged beans get tossed in a dressing of fish sauce and lime juice to make a light, refreshing, and crisp southern Burmese salad coalesced by the contrasting flavor profiles of chin ngan sat (or “sour, salty, and spic… — Stir-fried shrimps and blanched winged beans get tossed in a dressing of fish sauce and lime juice to make a light, refreshing, and crisp southern Burmese salad coalesced by the contrasting flavor profiles of *chin ngan sat* (or “sour, salty, and spicy”).

Ingredients

2 tablespoons/30 mL peanut oil

1 pound/450 grams medium OR large shrimps, peeled, deveined, and rinsed

3 scallions, halved lengthwise and thinly sliced

10 to 12 winged beans

2 tablespoons/25 grams chopped cilantro, preferably picked fresh on the same day for best results

1/4 to 1/2 teaspoon/0.5 to 1 gram cayenne pepper

1 teaspoon/5 mL fish sauce

2 tablespoons/30 mL freshly squeezed lime juice

OPTIONAL: Salt to taste

Specific Equipment

Wok OR large skillet

Chopping board

Sharp knife

Mixing bowl

Medium-sized pot

Large strainer or colander

Serves 4 to 6

Instructions

1. Heat the peanut oil on a wok or large skillet over medium-high heat. Toss in the shrimps and stir-fry for 1 to 2 minutes or until they have turned pink.

2. Remove the shrimps from heat and transfer them to a chopping board. Slice them on the diagonal with a knife and set them aside on a mixing bowl. Add the scallions into the mixing bowl.

3. Bring the water on a medium-sized pot to a boil over high heat. Blanch the winged beans for 3 to 4 minutes or until they are barely tender. Drain the winged beans over a large strainer or colander.

4. Place the winged beans on a chopping board and trimmed off the ends with a sharp knife. Cut the winged beans into 0.5-inch/1.3 cm-thick slices along the diagonal. Set the winged beans aside on the mixing bowl.

5. Add the cilantro and cayenne pepper into the mixing bowl and drizzle with the fish sauce and lime juice. Toss until well-blended. Season lightly with salt, if desired and continue tossing. Transfer the salad to a shallow bowl before serving.