Asian egg and green bean salad

Ingredients

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

Method

  1. Cook the eggs in a saucepan of boiling water for 6-8 minutes, according to how runny you like the yolk to be. Use a slotted spoon to transfer to a bowl of cold water to stop the cooking process. Peel eggs and set aside.
  2. Meanwhile, place the coconut, chilli, garlic, ginger and sugar in a bowl and mix until well combined.
     
  3. Place beans, cucumber, wombok, corn kernels and coriander in a bowl. Toss to combine. Sprinkle with coconut mixture and fried shallots. Divide the salad among 4 serving bowls. Slice each egg in half and place 3 halves on top of each salad. Drizzle with lime juice, to taste.