500 grams Wing bean sliced finely
300 grams Jumbo shrimps peeled the skin and take out the head
4 tbs. Vegetable oil
250 ml Coconut milk
2 tbs. Sugar
4 tbs. Fish sauce
5 tbs. Tamarind juice
2 tbs. Lemon juice
2 tbs. Shallots finely sliced
2 pcs Red chili halved, seeded and thinly sliced length
4 tbs. Coconut coarsely grated, roasted
8 pcs Shallots
6 cloves Garlic
4 pcs Red chili
2 tsb. Shrimp paste
2 tbs. Coriander roots chopped
3 tbs. Peanut roasted, chopped as a topping
3 tbs. Coriander leaves chopped as a topping
Clean the string from the winged bean, cut ends, sliced finely. Put the water in a pan until boiling. Boil the winged bean until cooked, remove and drain. Do the same way for the prawn, put the water in a pan until boiling. Simmer until shrimp changes color (2-3 minutes), remove and drain. Cut into pieces and roughly chop the shrimp and set aside.
Heat oil in a skillet, saute ground spices until fragrant and cooked. Add the coconut milk and cook until boiling.Add sugar, fish sauce and tamarind juice, mixed well. Remove from the stove. Add the lemon juice and put aside.
Place the winged bean, chopped shrimp, red onion, roasted grated coconut and coconut milk sauce in a bowl and stir well. Placed the salad to the plate. Sprinkle with chopped coriander leaves and roasted peanuts.