BEAN THREAD SALAD (YUM WOON SEN)

      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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