Mung bean thread salad

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Finely chopped cilantro
1 Clove pickled garlic; minced
1 Chile; thinly sliced
⅓ cup White vinegar
¼ cup Sugar
Salt; to taste
8 ounces Mung bean (cellophane) noodles, soaked in hot water & drained
½ pounds 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
¼ cup Dried shrimp; crisp-fried & cooled
Green lettuce leaves; washed
Cilantro leaves; for garnish

Directions

DRESSING

SALAD

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@...> on Sep 26, 1997

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