Shrimp and winged bean salad from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zephyrness on March 28, 2020

    This is a favorite at my house, though I usually use the suggested cucumber rather than winged beans. It comes together pretty quickly. A quality fish sauce is essential. I use Phu Quoc Fish Sauce. Grocery store versions, at least in the midwest, just don't cut it. The family prefers a very small amount of habernero chili, when I can get it, serrano when I can't. If you want to make a full meal of it, serve it over wide rice noodles, cooked and cooled.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.