Bean Thread Salad (Yum Woon Sen) Recipe

• 1/4 c. Large dry shrimp
• 2 ounce Mung bean thread noodles
• 4 x Or possibly 5 medium raw prawns, shelled, deveined
• 3 Tbsp. Fresh lime juice
• 2 1/2 Tbsp. Fish sauce
• 3/4 tsp Sugar
• 1 x Or possibly 2 medium button mushrooms, thinly sliced
• 1 x Celery stalk, thinly sliced at an angle
• 1 x Green onion, sliced into 1 1/2-inch lengths
• 1 Tbsp. Coarsely minced coriander leaves Red lettuce, washed and liquid removed

1. This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.
2. Lb.
3. dry shrimp in a mortar to flatten them into soft, crumbly pcs.
4. (They should still be in relatively whole pcs.)
5. Set aside.
6. Soak the mung bean thread noodle in water for 1 hour, till soft.
7. Using a strainer to hold the noodles, dip them into boiling for 1 second.
8. Remove and immediately dip into ice water to stop the cooking.
9. Drain well and set aside.
10. Using a strainer to hold the prawns, boil for 6 seconds till they turn pink.
11. Drain well.
12. Combine prawns and lime juice in a medium bowl; let stand 1 minute.
13. Add in the dry shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.
14. Arrange the salad on a bed of lettuce and serve immediately.

shrimp, noodles, prawns, lime juice, fish sauce, sugar, button mushrooms, celery stalk, green onion, coriander leaves red lettuce

Taken from cookeatshare.com/recipes/bean-thread-salad-yum-woon-sen-81103 (may not work)