Bean Thread Salad (Yum Woon Sen)

Recipe Ingredients

1/4 cup	59ml	Large dried shrimp
2 oz	56g	Mung bean thread noodles
4		Medium raw prawns, shelled - deveined
3 tablespoons	45ml	Fresh lime juice
2 1/2 tablespoons	37ml	Fish sauce
3/4 teaspoon	3.8ml	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 length
1 tablespoon	15ml	Coarsely 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.