Yum Woon Sen (Thai Bean Thread Salad) Posted by WingsFan91 at 6/26/01 5:06:49 am 1/4 cup large dried shrimp 2 ounces mung bean thread noodles 4 or 5 medium raw prawns, shelled, deveined 3 tablespoons fresh lime juice 2 1/2 tablespoons fish sauce 3/4 teaspoon granulated sugar 1 or 2 medium button mushrooms, thinly sliced 1 celery stalk, thinly sliced at an angle 1 green onion, sliced into 1 1/2-inch lengths 1 tablespoon coarsely chopped coriander leaves Red lettuce, washed and drained 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. Serves 4 people