Mung Bean Thread Salad

Name: Mung Bean Thread Salad
Ingredients: 1 tablespoon finely chopped cilantro; 1 clove pickled garlic, minced; 1 chile, thinly sliced; 1/3 cup white vinegar; 1/4 cup sugar; Salt; 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 stalks celery, thinly sliced, plus light green 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

14 ingredients

9 steps

Ingredients

1 tablespoon finely chopped cilantro
1 clove pickled garlic, minced
1 chile, thinly sliced
1/3 cup white vinegar
1/4 cup sugar
Salt
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 stalks celery, thinly sliced, plus light green 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

Directions

1

Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender.
2

Transfer this mixture to a saucepan, and add the vinegar, sugar and salt.
3

Heat to a boil, remove from the heat and cool.
4

Set aside.
5

Cut the soaked noodles into 3-inch lengths.
6

Mix the noodles, prawns, onions and celery together in a bowl.
7

Pour the dressing over the top and toss gently to coat.
8

Add the tomato, and shrimps and gently toss again.
9

Serve on lettuce leaves with cilantro leaves garnishing the top.