Asian Salad Recipes - Burma Mushroom and Prawn Salad (Pazun Gyawthoke) Recipe

Ingredients

• for the salad

• 30g (1oz) dried fungus mushrooms, soaked in warm water then sliced into thin strips

• 10 peeled cooked prawns (leaving their tails on, if you prefer)

• 1 onion, thinly sliced

• 1 small cucumber, de seeded and sliced into thin matchsticks

• 60g (2oz) celery, sliced into thin matchsticks

• 1 small carrot, sliced into thin matchsticks

• 2 spring onions, thinly sliced into rounds

• 2 level teaspoons dry-fried sesame seeds

For the dressing:

• 4 small red shallots

• 4 garlic cloves

• 3 small red chilies

• 2 tablespoons fish sauce

• 2 tablespoons lemon juice

• 2 teaspoons sugar

Serves 4

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Method

1. Bring a pan of water to the boil and blanch the mushroom strips in it for a few seconds. Drain well and place in a serving bowl. Add the remaining salad ingredients and set aside.

2. Prepare the dressing: preheat a hot grill. Wrap the shallots, garlic and chilies in foil and grill the parcel for 1 minute on each side. Remove from the foil, place in a mortar and pound to a paste. Add the fish sauce, lemon juice and sugar. Mix well then pour over the salad.

3. Mix the salad and dressing well and serve.