Thai Mushroom Salad Recipe

Ingredients :

500g (1lb)

200g (7oz)

25g (1/4 cup)

1

2 sprigs

Dressing

3 tablespoons

3 tablespoons

6

Oyster and straw mushrooms

Small shrimps, steamed and shelled

Thinly sliced shallots

Spring onion, chopped

Coriander (cilantro) leaves, chopped

Boiling water

Fish sauce

Juice from large green limes

Bird's eye chilies, pounded

Juice of 2 pounded coriander roots.

• Wipe the mushrooms clean and cut in half or into bite-sized pieces if they are very large.

• Blanch the mushrooms in a pot of boiling water for 5 to 10 seconds depending on the size of the pieces.

• Remove and drain well.

• Place the shrimps and mushrooms in a serving dish.

• Rinse the coriander leaves and roots.

• Cut the roots off the stalks and pound (the roots) to a pulp.

• Squeeze the juice onto the mushrooms and shrimps.

• Stir in the lime juice, fish sauce, chilies and shallots and mix well.

• Add the spring onions, coriander leaves and serve.