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Bean Thread Salad (Yum Woon Sen)

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      Title: BEAN THREAD SALAD (YUM WOON SEN)
 Categories: Thai, Salads
      Yield: 4 Servings
 
           Stephen Ceideburg
    1/4 c  Large dried shrimp
      2 oz Mung bean thread noodles
      4    Or 5 medium raw prawns,
           -shelled, deveined
      3 tb Fresh lime juice
  2 1/2 tb Fish sauce
    3/4 ts 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 tb Coarsely chopped coriander
           -leaves
           Red lettuce, washed and
           -drained
 
  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.
 
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