Bean Thread Salad (Yum Woon Sen)

Directions

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.