Spicy Claypot Glass Noodles with Prawns (Goong Op Woon Sen)
Spice up your menu with this classic Thai noodle recipe by Phol Tantasathien.
- Stir Frying
- 30 minutes
- 25 minutes
- 1 serving
- 80 grams Mung Bean Noodle
- 200 grams Prawn, butterfly
- 1 teaspoon Sichuan Pepper
- 1 teaspoon Black Peppercorn
- 8 cloves Garlic
- 4 stalks Coriander Roots
- 15 grams Ginger, sliced
- 4 slices Bacon (Beef)
- 3 tablespoons Oyster Sauce
- &frac112; tablespoons Light Soy Sauce
- 1 teaspoon Sweet Dark Soy Sauce
- 2 teaspoons Sugar
- 2 teaspoons Sesame Oil
- 1 tablespoon Shaoxing Wine
- 200 grams Chicken Stock
- 1 tablespoon Vegetable Oil
- Coriander Leaf, to serve
- Soak Mung Bean Noodle for 10 minutes in a large bowl. Drain and cut it roughly in bite sizes.
- To make the sauce, add sugar, sweet dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce and sesame oil in a bowl. Stir well. Mix it together with chicken stock. Soak noodle in the sauce for 5 minutes to absorb the flavors.
- Devein the prawns. Rinse, pat dry and soak the prawns together with the sauce and noodle.
- Pound the ginger slices, garlic cloves and coriander roots.
- Heat oil in the clay pot or casserole. Add beef bacon, cook for 1 minute, then add garlic, coriander root, ginger, Sichuan pepper, black peppercorns. Cook for another 3 minutes.
- Add marinated noodle and prawns. Put the lid on, lower the heat and cook for 12 minutes.
- Garnish with coriander leaves and serve hot.
Share it with your friends.