Stir Fried Winged Bean with Prawns in Coconut Sauce

Tangy, sweet and coconutty, this recipe brings out the flavours of Thailand paired with a familiar crunch of winged beans!
Trust us, this dish is not to be missed. An absolute delight over warm rice, you’ll definitely want seconds with this rempah.
Wanna know the trade secret to crunchy winged beans? It’s in the shallow fry. You may skip the shallow fry for a quicker cooking time but we highly recommend it.
Rather not be eating prawns, swap out for other proteins or skip it entirely!

No Reviews


Adjust Servings
250g Winged Bean (sliced)
8pieces Prawns (Shelled and deveined)
1tsp Salt
2tsp Sugar
100ml Coconut milk
1tsp Fish sauce
80g Shallots
2Cloves garlic
3 Candlenuts
2Chilli padi (deseeded and sliced)
1stalk Lemongrass (White part only, chopped)



Combine rempah ingredients and blend into a fine paste form.
Mark as complete

Heat up oil in a pan and slightly shallow fry the winged bean till about 70% cooked, drain away oil and set aside.
Mark as complete

With some oil in the pan, fry rempah paste till fragrant and oil separates.
Mark as complete

Add in salt, sugar and half coconut milk.
Mark as complete

Add prawns into the pan and continue to stir fry till cooked.
Mark as complete

Toss in a winged bean and stir in the other half of the coconut milk. Add in fish sauce. Continue to stir fry till well mixed.
Mark as complete

Dish up and serve hot.
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!