Mung Bean Thread Salad
 

Mung Bean Thread Salad

Dressing:
1 tablespoon finely chopped cilantro
1 pickled garlic clove, minced
1 chile, thinly sliced
1/3 cup white vinegar
1/4 cup sugar
salt to taste

Salad:
8 ounces mung bean, (cellophane) noodles, soaked in
hot water, drained
1/2 pound prawns, boiled, and thinly sliced
3 green onions, thinly sliced
2 celery stalks, thinly sliced, plus
light green celery leaves, roughly chopped
1 tomato, cored, seeded and cut into strips
1/4 cup dried shrimp, crisp fried and cooled
green lettuce leaves, washed
cilantro leaves

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. Makes 2
to 4 servings.



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