Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg

  2. 1/4 c Large dried shrimp

  3. 2 oz Mung bean thread noodles

  4. 4 Or 5 medium raw prawns,

  5. shelled, deveined

  6. 3 tb Fresh lime juice

  7. 2 1/2 tb Fish sauce

  8. 3/4 ts Sugar

  9. 1 Or 2 medium button

  10. mushrooms, thinly sliced

  11. 1 Celery stalk, thinly sliced

  12. at an angle

  13. 1 Green onion, sliced into 1/2-inch lengths

  14. 1 tb Coarsely chopped coriander

  15. leaves

  16. Red lettuce, washed and drained

Instructions Jump to Ingredients ↑

  1. This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

  2. Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.

  3. (They should still be in relatively whole pieces.

  4. ) Set aside.

  5. Soak the mung bean thread noodle in water for 1 hour, until soft.

  6. Using a strainer to hold the noodles, dip them into boiling for 1 second.

  7. Remove and immediately dip into ice water to stop the cooking.

  8. Drain well and set aside.

  9. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink.

  10. Drain well.

  11. Combine prawns and lime juice in a medium bowl; let stand 1 minute.

  12. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.

  13. Arrange the salad on a bed of lettuce and serve immediately.


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