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Ingredientes
- 1/4 c. Large dry shrimp
- 2 ounce Mung bean thread noodles
- 4 x Or possibly 5 medium raw prawns, shelled, deveined
- 3 Tbsp. Fresh lime juice
- 2 1/2 Tbsp. Fish sauce
- 3/4 tsp Sugar
- 1 x Or possibly 2 medium button mushrooms, thinly sliced
- 1 x Celery stalk, thinly sliced at an angle
- 1 x Green onion, sliced into 1 1/2-inch lengths
- 1 Tbsp. Coarsely minced coriander leaves Red lettuce, washed and liquid removed
Direcciones
- This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.
- Lb. dry shrimp in a mortar to flatten them into soft, crumbly pcs.
- (They should still be in relatively whole pcs.) Set aside.
- Soak the mung bean thread noodle in water for 1 hour, till 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 till they turn pink. Drain well.
- Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add in the dry 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 32 | |
| Calories from Fat 4 | 13% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 899mg | 37% |
| Potassium 122mg | 3% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.63g | 1% |
| Protein 3.9g | 6% |
