Name: Asian egg and green bean salad
Prep time: 9 min
Cook time: 8 min
Total time: 17 min
Yield: 1
Ingredients: 6 eggs; 65g (1 cup) shredded coconut; 1 long fresh red chilli, finely chopped; 2 garlic cloves, crushed; 20.00 ml grated ginger; 8.00 gm brown sugar; 300g green beans, trimmed, halved; 2 Lebanese cucumbers, halved lengthways, thinly sliced; 1/4 wombok, shredded; 1 corncob, kernels removed; 250.00 ml fresh coriander sprigs; 15g (1/4 cup) fried shallots; 1-2 limes, juiced, to taste

Asian egg and green bean salad

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Prep Time:
9 minutes

Cook Time:
8 minutes

Total Time:
17 minutes

Try this savory and speedy Asian egg and green bean salad for a satisfying dinner in just 17 minutes!

Ingredients:

6 eggs
65g (1 cup) shredded coconut
1 long fresh red chilli, finely chopped
20.00 ml grated ginger
8.00 gm brown sugar
300g green beans, trimmed, halved
2 Lebanese cucumbers, halved lengthways, thinly sliced
1/4 wombok, shredded
1 corncob, kernels removed
250.00 ml fresh coriander sprigs
15g (1/4 cup) fried shallots
1-2 limes, juiced, to taste

Instructions:

Boil the eggs in a saucepan for 6-8 minutes to achieve desired yolk consistency. Then, transfer to a bowl of cold water to halt cooking. Peel and set aside.
Combine coconut, chilli, garlic, ginger, and sugar in a bowl until fully mixed.
Combine beans, cucumber, wombok, corn kernels, and coriander in a bowl. Mix well. Top with coconut mixture and fried shallots. Divide into 4 serving bowls. Place halved eggs on each salad. Drizzle with lime juice to your preference.

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