Malcolm Lee’s Wing Bean Salad
This lesser-known eastern ingredient, the wing bean, is used for salads, stir frys and soups. It is a simple ingredient to prepare and here it is served with prawns, lemongrass and lime dressing!
Ingredients
For the salad:
- 50g wing bean
- 5g lemongrass (finely sliced)
- 10g red Bombay onion (finely sliced)
- 10g baby red radish (peeled, finely sliced)
- 20g roasted cashew nuts
- 3g mint leaf
- 10g whitebait (fried)
- 2 cooked peeled tiger prawn
- 1 pinch chilli flake
For the lime dressing:
- 500ml calamansi lime juice
- 30g suga
Method
To make the dressing, whisk together the lime juice and sugar in a mixing bowl until combined and set aside until ready to use.
Blanch the wing beans in boiling water for 1 minute, then strain and place into a bowl of iced water.
Finely slice the cooked wing bean and place in a bowl.
Add all the ingredients except the prawns and whitebait.
Add lime dressing and toss. Garnish with whitebait and prawns then serve.
Ingredients
For the salad:
- 50g wing bean
- 5g lemongrass (finely sliced)
- 10g red Bombay onion (finely sliced)
- 10g baby red radish (peeled, finely sliced)
- 20g roasted cashew nuts
- 3g mint leaf
- 10g whitebait (fried)
- 2 cooked peeled tiger prawn
- 1 pinch chilli flake
For the lime dressing:
- 500ml calamansi lime juice
- 30g suga
Method
To make the dressing, whisk together the lime juice and sugar in a mixing bowl until combined and set aside until ready to use.
Blanch the wing beans in boiling water for 1 minute, then strain and place into a bowl of iced water.
Finely slice the cooked wing bean and place in a bowl.
Add all the ingredients except the prawns and whitebait.
Add lime dressing and toss. Garnish with whitebait and prawns then serve.
