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Bean Thread Salad (Yum Woon Sen) Recipe - Cooking Index

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Bean Thread Salad (Yum Woon Sen)

Cuisine: Thai
Courses: Salads
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlLarge dried shrimp
2 oz 56gMung bean thread noodles
4   Medium raw prawns, shelled - deveined
3 tablespoons 45mlFresh lime juice
2 1/2 tablespoons 37mlFish sauce
3/4 teaspoon 3.8mlSugar
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 length
1 tablespoon 15mlCoarsely chopped coriander leaves
  Red lettuce, washed and drained

Recipe Instructions

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, mushrooms, 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.

Source:
Barbara Hansen's "Taste of Southeast Asia", 1987

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