Ingredients:
---dressing--- |
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 |
---salad--- |
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 |
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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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