1.75 oz. dried mung bean vermicelli (glass noodles)
6 shell-on shrimp
3 oz. squid
3 oz. (1/5 lb.) ground pork
¼ of a red onion
1 medium celery stick
¼ of a medium carrot
¼ cup dried wood ear mushrooms
3 stalks of fresh coriander
1 scallion stalk
chopped, dry roasted peanuts to taste for topping
3 tbsp. Yuzuya honten shibori yuzu
2 tbsp. Thai fish sauce
1 tbsp. sugar
½ red chili pepper, sliced into rounds (dried or fresh)
1 tsp. grated garlic (or garlic paste)
Directions
Rehydrate the wood ear mushrooms in a large bowl of water for 10 minutes. Thinly slice the onion with the grain and briefly soak in water, then drain. Remove the strings from the celery and peel the carrot. Julienne both celery and carrot. Cut the corriander and scallions into approx. 2-inch-long pieces. Butterfly the shrimp.
Fill a saucepan with water and bring to a boil. Boil the vermicelli (glass noodles) according to package directions, then drain.
Fill a second saucepan with water and bring to a boil. Add the rehydrated wood ear mushrooms and boil for 1 minute, then remove from the water (do not drain off the water). Once cooled, slice the mushrooms into thin strips. Add shrimp, squid, and pork to the same saucepan previously used to boil the mushrooms and boil until cooked through. Drain the water.
In a large mixing bowl, combine Yuzuya honten shibori yuzu, Thai fish sauce, sugar, red chili pepper, and grated garlic. Add wood ear mushrooms, carrot, celery, red onions, corriander, scallions, and the boiled seafood & pork. Mix together. Plate the salad and sprinkle with chopped peanuts.
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