3    cup    Winged bean, sliced
½    cup    Chicken breast, cooked and shredded
¼    cup    Shrimp, cooked
1    each    Egg, boiled and halved
2    Tbsp    Thai chili paste
2    Tbsp    Fish sauce
5    Tbsp    Lime juice
1 ½    Tbsp    Palm sugar
1    tsp    Thai Bird chili, sliced
2    Tbsp    Shallot, crispy fried
1    Tbsp    Garlic, crispy fried
2    Tbsp    Peanut, toasted and ground
Sprig of cilantro for garnish
 

1. Bring salted water to a boil and prepare ice bath aside. Blanch sliced winged bean for a few second and shock in an ice bath. Drain and pat dry.

2. In a mixing bowl, combine seasoning ingredients from chili paste to bird chili. Add blanched winged bean and toss well with chicken and shrimp. Transfer to a serving plate and garnish with crispy fried shallot and garlic. Sprinkle with some peanut and serve with boiled egg and warm Thai Jasmine Rice.