Mung Bean Thread Salad

Recipe Ingredients

		Dressing
1 tablespoon	15ml	Finely-chopped cilantro
1		Pickled garlic clove - minced
1		Chile - thinly sliced
1/3 cup	78ml	White vinegar
1/4 cup	49g / 1.7oz	Sugar
		Salt - to taste
		Salad
8 oz	227g	Mung bean - (cellophane) noodles, soaked in
		Hot water - drained
1/2 lb	227g / 8oz	Prawns - boiled, and
		Thinly sliced
3		Green onions - thinly sliced
2		Celery stalks - thinly sliced, plus
		Light green celery leaves - roughly chopped
1		Tomato - cored, seeded,
		And cut into strips
1/4 cup	59ml	Dried shrimp - crisp fried,
		And cooled
		Green lettuce leaves - washed
		Cilantro leaves

Recipe Instructions

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 3-inch 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.

Source:
Susan Feniger and Mary Sue Milliken

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