| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
|
4 |
Servings |
INGREDIENTS
| 1 |
T |
Finely chopped cilantro |
| 1 |
|
Clove pickled garlic, minced |
| 1 |
|
Chile, thinly sliced |
| 1/3 |
c |
White vinegar |
| 1/4 |
c |
Sugar |
|
|
Salt, to taste |
| 8 |
oz |
Mung bean, cellophane |
|
|
noodles soaked in hot |
|
|
water & drained |
| 1/2 |
lb |
Boiled prawns, thinly sliced |
| 3 |
|
Green onions, thinly sliced |
| 2 |
|
Stalks celery, thinly |
|
|
sliced plus their light |
|
|
green leaves roughly |
|
|
chopped |
| 1 |
|
Cored seeded tomato, cut |
|
|
into strips |
| 1/4 |
c |
Dried shrimp, crisp-fried & |
|
|
cooled |
|
|
Green lettuce leaves, washed |
|
|
Cilantro leaves, for garnish |
INSTRUCTIONS
For dressing: Place the cilantro, garlic and chile in a mortar and
grind to a paste, or use a blender. Transfer this mixture to a
saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove
from the heat and cool. Set aside. Cut the soaked noodles into 3-inch
lengths. Mix the noodles, prawns, onions and celery together in a
bowl. Pour the dressing over the top and toss gently to coat. Add the
tomato and shrimps and gently toss again. Serve on lettuce leaves
with cilantro leaves garnishing the top. Yield: 4 servings c. 1997,
M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A06 NOTES : Formatted by Holly Butman Recipe by: Susan
Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by
Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
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