This weird-looking bean is unique with its four-winged edges and is packed full of essential nutrients such as protein, complex carbohydrates, B vitamins, calcium, iron and fibre. Like most legumes, it is crunchy and has a sweet flavor.
This bean goes especially well with sambal belacan, a local chilli and shrimp paste relish. However, I use only fresh sliced chilli as the sambal belacan is too spicy for my family’s tastebuds.
We love to eat wing beans for its sweetness and crunchiness so it is served quite frequently at dinner.
Fried Wing Beans
10 wing beans, sliced sideways into 1cm length
2 red chillies, seeded and sliced (may be substituted with 1 rounded teaspoon sambal belacan)
2 tablespoon dried prawns, soaked and chopped finely
3 cloves garlic, minced
2 tablespoon cooking oil
½ tablespoon light soya sauce
100ml hot water
1) Heat oil. Stir-fry the dried prawns until slightly brown & fragrant.
2) Add the minced garlic and stir-fry for 20 secs.
3) Toss in the wing beans and sliced chilles. Stir-fry for 1 min.
4) Add add hot water and light soya sauce to taste and continue to stir-fry quickly for 15secs (this is to keep the beans crunchy).
5) Dish up and serve hot with steamed rice.