Wing Bean & Scallop Salad
Method
To prepare the dressing, combine lime juice, soy sauce, chilli paste, honey
and chillies in a bowl and whisk well. To prepare salad, blanch wing beans in
boiling water for 1 minute, transfer to iced water and drain so that the beans stay crunchy. In a mixing bowl, gently toss all salad ingredients with dressing until well mixed. Garnish with boiled egg and coconut flakes and serve.
Nutrients Per Serving
| Kilocalories | 161.31 |
| Protein | 10.41 g |
| Carbohydrate | 9.38 g |
| Total Fat | 9.11 g |
Ingredients
- 2½ tbsp lime juice
- 2½ tbsp soy sauce
- 2 tbsp roasted chilli paste, discard oil
- 1½ tbsp honey
- 2 bird’s eye chillies, finely chopped
- 300g wing beans
- 160g scallops, cooked
- 3 medium shallots, finely sliced
- 4tbsp sliced spring onions
- 1 hard-boiled egg, cut into 6 wedges, to garnish
- 3tbsp roasted coconut flakes, to garnish
