Directions

To Cook

1. Cut winged beans into ½ cm.
2. Heat oil in a pan and fry the anchovies, shallots and chilies for 3 mins.
3. In the mortar, pound the fried ingredients, and then add some salt and the shredded coconut.
4. Transfer them to a bowl and mix with winged beans and beansprout. Ready to serve with rice.