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Bean Thread Salad (yum Woon Sen) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, P
    MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

    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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