Asian Salad Recipes - Thai White Fungus Mushroom Salad Recipe

Ingredients

• 60g (2oz) minced pork

• 60g (2oz) dried white fungus mushrooms, soaked as described

• 8 large peeled cooked prawns, whole or chopped

• 1 carrot, cut into thin matchsticks

• 8Sg (3oz) Chinese celery, cut into thin matchsticks

• 60g (2oz) roast cashew nuts 

For the dressing:

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 level teaspoons sugar

• 3 small red or green chilies, finely chopped

• 3 garlic cloves, finely chopped

• 2 small red shallots, thinly sliced

Serves 4

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Method:

1. Make the dressing: mix all the ingredients in a bowl and set aside.

2. Put 2 tablespoons of water in a pan, add the pork and heat to a simmer until cooked through, about 2 - 3 minutes.

3. Stir in the prawns, followed by the drained and roughly chopped mushrooms. Turn out into another bowl.

4. Stir in the carrot and celery, then add the dressing and mix well.

5. Just before serving, stir in the cashew nuts.

Note: This mushroom is from the same family as the more common black fungus mushroom found in all Chinese stores. In truth, the white ones are chosen only for their appearance; if reasonably large, they resemble a flower. If you can't find them, use the black variety. If you want this dish to look good, leave the prawns whole; but if you want to improve the taste, chop them up.