Thai recipes Bean Thread Salad /Yum Woon Sen
Thai recipes Bean Thread Salad /Yum Woon Sen. thai salad and thai ingredients list.
Ingredients:
2. 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.
3. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.
4. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.
Ingredients:
- 1/4 cup Large dried shrimp
- 2 ounce(60g)Mung bean thread noodles
- 4 medium raw prawns, shelled, deveined
- 3 tbsp Fresh lime juice
- 2 1/2 tbsp Fish sauce
- 3/4 tsp 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 lengths
- 1 tbsp Coarsely chopped coriander leaves
- Red lettuce, washed and drained.
1. Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside.
2. 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.
3. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.
4. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91(www.recipesource.com)
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