---------- Recipe via Meal-Master (tm) v8.01

      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
      Yield: 4 Servings

    1/4 c  Large dried shrimp
      2 oz Mung bean thread noodles
      4 md Raw prawns; up to 5,
           - shelled, deveined
      3 tb Fresh lime juice
  2 1/2 tb Fish sauce
    3/4 ts Sugar
      1 md Button mushrooms; up to 2,
           - thinly sliced
      1    Celery rib; thinly sliced
           - at an angle
      1    Green onion;
           - sliced into 1-1/2" lengths
      1 tb Coriander; coarsely chopped
           Red lettuce; washed, drained

  This salad is very easy to make, and combines the sour, sweet and
  salty flavors typical of Thai cuisine.

  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, mushrooms rooms,
  celery, green onions, and coriander leaves.

  Arrange the salad on a bed of lettuce and serve immediately.

  Recipe by Thai Cooking From the Siam Cuisine Restaurant, 1989

  Recipe FROM: Joyce Jue, San Francisco Chronicle, 5/29/91

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