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4 servings
suggest servings
| 1/4 | cup | shrimp, dried | large |
| 2 | ounces | mungbean noodles | |
| 4 | medium | prawns | raw, shelled and deviened |
| 3 | tablespoons | lime juice | |
| 2 1/2 | tablespoons | fish sauce | |
| 3/4 | teaspoon | sugar | |
| 2 | medium | mushrooms | thinly sliced |
| 1 | each | celery stalks | thinly sliced at an angle |
| 1 | each | scallions, spring or green onions | sliced into 1-1/2 inch lengths |
| 1 | tablespoon | cilantro leaves | coarsely chopped |
| 1 | x | red lettuce | washed and drained |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 685mg | 29% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 2% | Vitamin C | 8% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...
When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.
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