Glass Noodle Salad

Ingredients

20 g dried glass noodle
10 g white onion
25 g chicken or pork (sliced small)
1 lettuce leaf
30 g (2) prawns
3-6 birds eye chili
10 g jews ear mushroom
½ tbsp red chili
10 g carrot
1 tbsp crushed garlic
¼ medium tomato (remove seeds)
2 tbsp lime juice
1 (10 cm) spring onion
½ tbsp coriander root
1 coriander leaf
½ tbsp sugar
10 g Chinese celery
1 ½ tbsp fish or soy sauce
15 g (1 tbsp) roasted peanuts

Additional Information

Delightful presentation and mouth watering mixture of spices and thin noodle.

Instructions

Remove the head and external skeleton of the prawns, slice down center of the back to remove the vein.
Soak glass noodles in water until soft (10 minutes) and shorten to preferred length.
Place coriander root, garlic, chili and red chili in the mortar, grind ingredients until crushed, then transfer to a bowl, add the sugar, lime juice, fish sauce, mix and set aside.
Place glass noodles in boiling water to blanch, then blanch the prawns.
Place mushrooms in the boiling water until cooked
Mix all ingredients in a bowl, add sauce from step 3, serve topped with roasted peanuts.

Note

Yam Wun Sen Gung