Spicy Green Beans, Bean Sprouts, and Coconut Salad

By jjadin

Haven't made yet.

Ingredients

• 1/2 lb green beans, trimmed and cut into 1 inch length
• 1/3 lb bean sprouts
• 1/2 lb spinach, tough stems trimmed
• 1 bunch watercress, tough stems removed
• DRESSING
• 1 slice dried shrimp paste, 1/8 inch thick
• 2 cloves garlic
• 2 thin slices fresh galangal, peeled and chopped
• 1 large serrano chile, seeded and coarsely chopped
• 3 kaffir lime leaves, spines removed and leaves minced
• 1 tsp sugar
• 1/4 tsp salt
• 3 tbsp unsweetened dried coconut
• 2 tbsp fresh lime juice
• 1 tbsp canola oil
• 2 tbsp fried shallots

Details

Servings 6

Preparation

Step 1

Bring a large pot three-fourths full of salted water to a boil. Add the beans and blanch for 2 minutes, then scoop out and place under running water to stop the cooking. Drain and set aside. Repeat with the bean sprouts, spinach, and watercress: bean sprouts for 10 seconds, spinach for 1 minute, watercress for 30 seconds. Rinse each one with cold water, wrap in a kitchen towel, and squeeze out as much excess water as possible. Cut spinach and watercress into thirds and combine into a large bowl and set aside.

To make the dressing, wrap the dried shrimp paste in foil and place the packet directly on a stove top burner and place on medium high heat. Toast the packet until fragrant, 1-2 minutes. Remove and open--shrimp paste should crumble when ready.

In a mortar, combine the toasted shrimp paste, garlic, galangal, chile, and lime leaves. Pound until a smooth paste forms. Mix in the sugar, salt, coconut, lime juice, and oil. Add to the vegetables, mix well, and refrigerate. Top with fried shallots when serving.