| |
|
| |
Yum Woon Sen
( Fragrant Salad with Glass Noodles )
 |
| |
- 60 g (2 oz.) Woon Sen (dired bean thread vemicell) Medium size prawn, little pork, dried shrimps or another seafood, cut into bite-sized pieces.
- 75 ml. Lime juice
- 2 Tablespoons Thai fish sauce
- 2 Tablespoons sugar
- 5 Bird's-eye chillies, minced
- 3 Cloves garlic, sliced
- 4 Stalks spring onions, trimmed
- 2 Staks coriander, trimmed
- 5 Large lettuce leaves
- 2 Tablespoons unsalted peanuts
|
|
| |
|
| |
- Soak the noodles with warm water in a bowl for 10 minutes. It will become pliable and solf, then cut them into half or third. Cook them in boiling water for half a minute. Transfer to a colander.
- Cook the seafood in boiling water for about 1 minutes until just cooked through. Transfer to a colander.
- In another large bowl, combine lime juice, fish sauce, sugar, chilles and garlic and mix well.
- Add the noodles, all the seafood, the spring onion and celery, then toss throughly.
- Serve on dish that line with large lettuce leaves, garnish with crushed peanuts.
|
|
|
|
|
|
