Mung Bean Thread Salad

Course : Beans
Serves: 4
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1 tablespoon finely-chopped cilantro
1 clove pickled garlic -- minced
1 medium chile -- thinly sliced
1/3 cup white vinegar
1/4 cup sugar
1 teaspoon salt -- to taste
8 ounces mung bean -- (cellophane) noodles, soaked in hot water -- drained
1/2 pound prawns -- boiled, and thinly sliced
3 medium green onions -- thinly sliced
2 medium celery stalks thinly sliced, plus light green celery leaves -- roughly chopped
1 medium tomato cored, seeded, and cut into strips
1/4 cup dried shrimp -- crisp fried, and cooled
1 bunch green lettuce leaves -- washed
1 bunch cilantro leaves

Preparation / Directions:

Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside. Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again. Serve on lettuce leaves with cilantro leaves garnishing the top.

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