1/4 c Large dried shrimp
2 oz Mung bean thread noodles
4 md Raw prawns; up to 5,
- shelled, deveined
3 tb Fresh lime juice
2 1/2 tb Fish sauce
3/4 ts Sugar
1 md Button mushrooms; up to 2,
- thinly sliced
1 Celery rib; thinly sliced
- at an angle
1 Green onion;
- sliced into 1-1/2" lengths
1 tb Coriander; coarsely chopped
Red lettuce; washed, drained
This salad is very easy to make, and combines the sour, sweet and
salty flavors typical of Thai cuisine.
Pound dried shrimp in a mortar to flatten them into soft, crumbly
pieces. They should still be in relatively whole pieces. Set aside.
Soak the mung bean thread noodle in water for 1 hour, until soft.
Using a strainer to hold the noodles, dip them into boiling for
1 second. Remove and immediately dip into ice water to stop the
cooking. Drain well and set aside.
Using a strainer to hold the prawns, boil for 6 seconds until they
turn pink. Drain well.
Combine prawns and lime juice in a medium bowl; let stand 1 minute.
Add the dried shrimp, noodles, fish sauce, sugar, mushrooms rooms,
celery, green onions, and coriander leaves.
Arrange the salad on a bed of lettuce and serve immediately.
Recipe by Thai Cooking From the Siam Cuisine Restaurant, 1989
Recipe FROM: Joyce Jue, San Francisco Chronicle, 5/29/91
