Recipe - Bean Thread Salad (Yum Woon Sen)

Stephen Ceideburg
One fourth cup Large dried shrimp
2 ounce Mung bean thread noodles
4 Or 5 medium raw prawns,
shelled, deveined
3 tablespoon Fresh lime juice
2 One half tablespoon Fish sauce
Three fourths teaspoon Sugar
1 Or 2 medium button
mushrooms, thinly cut or sliced up
1 Celery stalk, thinly cut or sliced up
at an angle
1 Green onion, cut or sliced up into 1
1/2inch lengths
1 tablespoon Coarsely chopped coriander
leaves
Red lettuce, washed and
drained

This salad is very easy to make, and combines the
sour, sweet and salty flavors typical of Thai cuisine.
From "Thai Cooking From the Siam Cuisine Restaurant"
(North Atlantic Books, 1989).

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, mush rooms rooms, celery, green onions
and coriander leaves.

Arrange the salad on a bed of lettuce and serve
immediately. PER SERVING: 105 calories, 5 g protein,
15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912
carbohydrate, 1 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini