Bean Thread Salad (Yum Woon Sen) 1/4 cup large dried shrimp 2 oz mung bean thread noodles 4 or 5 medium raw prawns shelled, deveined 3 tablespoon fresh lime juice 2 1/2 tablespoon fish sauce 3/4 teaspoon 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 pieces 1 tablespoon coarsely chopped coriander leaves 1 red lettuce washed and drained This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. 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, celery, green onions and coriander leaves. Arrange the salad on a bed of lettuce and serve immediately. Yield: 4