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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

Step 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.
Step 2 Meanwhile, place the coconut, chilli, garlic, ginger and sugar in a bowl and mix until well combined.
Step 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.

Asian egg and green bean salad

How to make Asian egg and green bean salad

Ingredients

Method