This salad is very easy to make, and combines the
sour, sweet and salty flavors typical of Thai cuisine.
From "Thai Cooking From the Siam Cuisine Restaurant"
(North Atlantic Books, 1989).
Pound dried shrimp in a mortar to flatten them into
soft, crumbly pieces. (They should still be in
relatively whole pieces.) Set aside.
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.
Using a strainer to hold the prawns, boil for 6
seconds until they turn pink. Drain well.
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.
Arrange the salad on a bed of lettuce and serve
immediately. PER SERVING: 105 calories, 5 g protein,
15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912
carbohydrate, 1 g fiber.
From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!