Winged beans have a natural flavour something like baby peas and fresh asparagus tips. Delightfully crunchy and delicious. This recipe is generally served on the spicy side but could easily be toned down for a less bitey palate preference.  

The license for the use of this image has been kindly allowed by its' owner Julian Wright of
Mutmee Guest House Nong Khai Thailand.


  • 250 grams wing bean, sliced  
  • 100 grams minced pork  
  • 5 medium-sized prawns, cleaned, peeled and deveined  
  • 2 tablespoons coconut milk  
  • 2 shallots, sliced  
  • 2 tablespoons fish sauce  
  • 3 tablespoons lime juice  
  • 2 tablespoons roasted peanut, coarsely ground  
  • 1 tablespoon sugar  
  • 2 tablespoons fried shallot  
  • 50 grams dry shredded coconut  
  • 1 boiled egg, cut in half lengthwise  
  • fried chillies (for garnishing)  
  • 1 tablespoon roasted chilli paste (or use 1 roasted dried chilli, 2 roasted shallots and 1 roasted garlic to make fresh roasted chilli paste)
  1. Boil water in a small saucepan scald the minced pork in boiled water until cooked. Remove and drain. Then do the same for the prawns.  
  2. Fresh chilli paste: grind dried chilli (remove seeds), shallots, and garlic in a mortar until mixed thoroughly. Transfer it into a medium-size bowl.  
  3. Add coconut milk (1 tablespoon), fish sauce, sugar and lime juice. Stir until mixed well.  
  4. Add the cooked pork and prawns, and then stir until all ingredients mixed together.  
  5. Add dry shredded coconut, peanuts and sliced wing bean. Stir again until mixed well. Transfer to a serving plate. Garnish on top with coconut milk (1 tablespoon), fried shallots, fried chilli and sliced boiled egg. Serve immediately.