Boiled and minced chicken and black fungus mushroom: 30 gm each
Glass noodles (steamed in warm water for five minutes): 100 gm
Ym sauce: 50 ml
Lime juice: Extracted from one lemon
Fish sauce and sugar: One Tsp each
Sliced onions and tomatoes: Two Tsp each
Celery leaves and spring onion greens: One Tsp each
For the dressing:
Coriander: 200 gm
Red chillies: One tsp
Garlic: 50 gm
Lime juice and fish sauce: Two Tsp
Sugar: To taste
Mix chicken mince, prawns and noodles in a bowl. Add yum sauce, lime juice , fish sauce and sugar. Add vegetables and mix well.
Garnish with celery and spring onions and serve.
For the dressing
Make a fine paste of coriander.
Blend red chillies and garlic together. Mix with lime juice, fish sauce and sugar and add to the noodles as per requirement.
Chef Ravi Kumar works as Commi I at Hotel Fortune Pandiyan, Madurai. A graduate in Hotel Management, he was earlier associated with Sabari group of hotels for two years.