Recipe - Mung Bean Thread Salad

DRESSING
1 tablespoon Finely chopped cilantro
1 Clove pickled garlic; minced
1 Chile; thinly cut or sliced up
1/3 cup White vinegar
One fourth cup Sugar
Salt; to taste

SALAD
8 ounce Mung bean (cellophane)
noodles, soaked in hot
water & drained
One half pound Boiled prawns; thinly cut or sliced up
3 Green onions; thinly cut or sliced up
2 Stalks celery; thinly
cut or sliced up , plus their light
green leaves, roughly
chopped
1 Cored seeded tomato; cut
into strips
One fourth cup Dried shrimp; crispfried &
cooled
Green lettuce leaves; washed
Cilantro leaves; for garnish

For dressing: Place the cilantro, garlic and chile in a mortar and grind to
a paste, or use a blender. Transfer this mixture to a saucepan, and add the
vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set
aside.

Cut the soaked noodles into 3inch lengths. Mix the noodles, prawns, onions
and celery together in a bowl. Pour the dressing over the top and toss
gently to coat. Add the tomato and shrimps and gently toss again.

Serve on lettuce leaves with cilantro leaves garnishing the top.

Yield: 4 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved
TAMALES WORLD TOUR SHOW #WT1A06

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997