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!
|250g Winged Bean (sliced)|
|8pieces Prawns (Shelled and deveined)|
|100ml Coconut milk|
|1tsp Fish sauce|
|2Chilli padi (deseeded and sliced)|
|1stalk Lemongrass (White part only, chopped)|