Bean Thread Salad (Yum Woon Sen)

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

¼ Cup Large dried shrimp
2 Ounce Mung bean thread noodles
4 Or 5 Jumbo raw shrimp,
3 Tablespoons Fresh lime juice
2 ½ Tablespoons Fish sauce
¾ Teaspoon Sugar
1 Or 2 medium button mushrooms, thinly sliced
1 Celery stalk, thinly sliced at an angle
1 Green onion, sliced into 1½" lengths
1 Tablespoon Coarsely chopped coriander leaves
Red lettuce, washed and drained
This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Preparation
1. Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
2. They should still be in relatively whole pieces. Set aside.
3. Soak the mung bean thread noodle in water for 1 hour, until soft.
4. Using a strainer to hold the noodles, dip them into boiling for 1 second.
5. Remove and immediately dip into ice water to stop the cooking.
6. Drain well and set aside.
7. Use a strainer to hold the Shrimp, boil them for 6 seconds until they turn pink.
8. Drain the shrimp well.
9. Combine prawns and lime juice in a medium bowl; let stand 1 minute.
10. Add the dried shrimp, noodles, fish sauce, sugar, mushrooms, celery, green onions and coriander leaves.
11. Arrange the salad on a bed of lettuce and serve immediately.