Yum Woon Sen Salad
|Sesame oil||1 Teaspoon|
|Yie mien||2 Packet|
|Shrimp||1 Cup (16 tbs), dried|
|Garlic||4 Tablespoon, fried|
|Garlic||2 , finely chopped|
|Shallot||2 , sliced|
|Thai chili peppers||6|
|Dark brown sugar||1⁄4 Cup (4 tbs)|
|Peanut||1 Cup (16 tbs), roasted|
|Awasezu||1 1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Fish sauce||3 Tablespoon|
|Cilantro||3⁄4 Cup (12 tbs), chopped|
|Cooking oil||1 Teaspoon|
|Red chili pepper||1 , finely chopped|
|Basil||1⁄2 Cup (8 tbs), chopped|
|Mint||1⁄2 Cup (8 tbs), chopped|
|Scallion||1⁄2 Cup (8 tbs), chopped|
|American celery||2 Cup (32 tbs), skinned|
1.In a pan add 2/3 Cup of cilantro, 3 tablespoon of basil, 3 Tablespoon of mint, 2 Teaspoon chili peppers, 1 Cup shallots ,garlic and fry them in 2 Teaspoon of oil and set aside.
2.In the same pan fry dried shrimp and set aside.
3.In a bowl, squeeze lime juice, fish sauce, rice vinegar, sugar or molasses, warm water, minced garlic cloves, finely chopped red chili pepper and sesame oil and combine thoroughly until the sugar dissolves.
4.In a large bowl put 2 bundles of cellophane noodles, pour warm water and allow to cook for 6 minutes.
5.Use a strainer to strain once the noodles are cooked.
6.In a large bowl, put the strained noodles and cut the noodles randomly to make them easier to mix.
7.Add fried garlic and 1/4 Cup fried shallots to the noodles and mix it well.
8.Drizzle the salad dressing and toss it in well.
9.Add the 1/4 Cup peanuts, dried shrimp, 1/2 Cup raw and 1/4 Cup fried shallots, 1 Cup celery, chili pepper and cilantro into the noodles and toss well.
13.In a platter, serve the noodle salad by garnishing with a dash of chopped basil, mint, scallion slivers and peanuts.