36min 4 ppl
Goong Ob Woon Sen (Baked Prawns with Glass Noodles)
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 24g
Carbs 36g
Fats 8g
About this dish
A clay-pot classic where glass noodles are baked under a garlic-and-peppercorn broth until they drink up every drop, with prawns finishing pink and tender right on top.
Allergy Info
Gluten, Soya, Sesame, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic cloveshalf pounded to a paste, half thinly sliced8
- Gingerjulienned20 g
- Coriander rootpounded3
- Celery stalkscut into 3cm lengths2
- Spring onionscut into 3cm lengths2
Fish & Seafood
- Raw King Prawnsshell-on, deveined400 g
Tins & Jars
- Fish stock200 ml
Dried Goods
- Glass noodlessoaked in warm water for 15 minutes and drained150 g
- Sugar1 tsp
Spices & Seasonings
- White Peppercornscoarsely crushed1 tsp
Oils & Condiments
- Oyster sauce2 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Sesame Oil1 tbsp
Utensils
- Mortar and pestle
- Mixing bowl
- Ovenproof dish
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Using a mortar and pestle, pound half the garlic with the coriander root and white peppercorns to a coarse paste.
Approx. 5 minutes
2
Stir the pounded paste into the oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil and fish stock in a mixing bowl until the sugar dissolves.
Approx. 3 minutes
3
Spread the drained glass noodles over the base of an ovenproof dish and scatter over the sliced garlic, ginger and celery.
Approx. 4 minutes
4
Arrange the prawns on top of the noodles and pour over the sauce mixture, tossing gently to coat.
Approx. 3 minutes
5
Cover tightly with foil and bake at 200°C for 15 minutes until the prawns reach 63°C on a meat thermometer and the noodles have absorbed the liquid.
Approx. 15 minutes
6
Scatter over the spring onions and serve straight from the dish.
Approx. 2 minutes
