Thai Bean Thread Salad
(Yum Woon Sen)

Yield: 4 servings

Ingredients

• 1/4 cup large dried shrimp
• 2 ounces mung bean thread noodles
• 4 or 5 medium raw prawns, shelled, deveined
• 3 tablespoons fresh lime juice
• 2 1/2 tablespoons fish sauce
• 3/4 teaspoon granulated sugar
• 1 or 2 medium button mushrooms, thinly sliced
• 1 celery stalk, thinly sliced at an angle
• 1 green onion, sliced into 1 1/2 inch lengths
• 1 tablespoon coarsely chopped coriander leaves
• Red lettuce, washed and drained

Instructions

1. Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside.
2. Soak the mung bean thread noodle in water for 1 hour, until soft.
3. Using a strainer to hold the noodles, dip them into boiling for 1 second.
4. Remove and immediately dip into ice water to stop the cooking.
5. Drain well and set aside.
6. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.
7. Combine prawns and lime juice in a medium bowl; let stand 1 minute.
8. Add the dried shrimp, noodles, fish sauce, sugar, mushrooms rooms, celery, green onions and coriander leaves.
9. Arrange the salad on a bed of lettuce and serve immediately.

Attribution

Posted by WingsFan91 at Recipe Goldmine 6/26/01 5:06:49 am.