Dish of Long Bean Salad
(click to enlarge)

Long Bean Salad


Burma
Serves:
Effort:
Sched:
DoAhead:  		 4 slad
**
28 min
Yes		 A very simple but flavorful salad that uses Southeast Asian pantry staples, These should be on hand in any kitchen doing SE Asian cooking. It can be served at room temperature as a salad, or warm as a side dish.

12
1/4
-------
4
2
2
1/2
-------
2
oz
c
---
t
t
t
t
---
T
Long Beans (1)
Roasted Peanuts (2)
-- Dressing
Lime Juice
Shallot Oil(3)
Fish Sauce (4)
Salt
-- Garnish
Fried Shallots (3)
Do Ahead    
  1. Prepare SE Asian Pantry Staples if not on hand (Notes 2 & 3).
Prep   -   (25 min)
  1. Cut LONG BEANS into 1-1/2 to 2 inch lengths.
  2. Bring salted Water to a boil and boil Long Beans until firm tender, about 7 minutes. Drain and cool.
  3. Chop Roasted Peanuts medium if not already chopped.
  4. Squeeze LIME JUICE and mix together all Dressing items.
Serve   -   (3 min)
  1. In a bowl, tumble Long Beans with Peanuts and then with Dressing.
  2. Arrange in a serving bowl or individual bowls. Garnish with Fried Shallots and serve at room temperature or warm.
NOTES:

  1. Long Beans:

      These have a darker flavor and different texture than green beans. Green beans can be used, but take care with the cooking time. For details see our Long Beans page.

  2. Peanuts, Dry Roasted:

      These dry pan roasted peanuts are quite different in flavor and texture from commercially roasted peanuts. See our recipe Dry Roasted Peanuts.

  3. Fried Shallots / Shallot Oil:

      This is a "two for one" item - both made in the same easy operation. For instructions see our Fried Shallots / Shallot Oil recipe.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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