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 Jü in the San Francisco Chronicle, 5/29/91.

Stichworte: Thai, Salads