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Thai Mushroom Salad
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Serves : 4
Preparation time : 25 minutes
Assembling time : 5 minutes
Ingredients :
500g oyster and straw mushrooms
200g small fresh prawns, blanched and peeled
2 shallots, sliced thinly
1 spring onion, chopped
2 sprigs coriander leaves
2 tablespoons fish sauce
3 tablespoons juice from large green limes
6 bird's-eye chillies, pounded
Method :
Wipe the mushrooms clean and cut in half or into bite-sized pieces if they are very large. Blanch the mushrooms for 5 to 10 seconds depending on the size of the pieces. Remove and drain well. Blanch and peel the prawns. Place the cooked prawns and mushrooms in a serving dish.
Rinse the coriander leaves and roots. Cut the roots off the stalks and pound them to a paste with a mortar. Squeeze the juice from the roots over the mushrooms and prawns. Add the lime juice, fish sauce, chillies and shallots and toss well.
Garnish with the spring onions and coriander leaves, and serve.
Notes : Oyster mushrooms are fan-shaped mushrooms that are usually white or grayish-brown in colour. They grow in clusters and are sometimes called abalone mushrooms.
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