Prawns with Bean Thread Noodles

    25 minutes

    This Thai dish known as 'Goong Ob Woon Sen' is traditionally cooked in a clay pot but you can use a heavy saucepan. Prawns, bean thread noodles, spring onions and celery are layered before chicken stock is added and it is all bought to a simmer until cooked.

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    Serves: 4 

    • 2 tablespoons vegetable oil or lard or 3 thick strips of bacon
    • 6 garlic cloves, peeled, cut longwise in half
    • 1 medium-large sized piece ginger, cut into thin rounds
    • 5 spring onions, green part only, cut into 4 cm length
    • 1-2 stalks celery, thinly sliced
    • 2 bundles bean thread noodles, soaked in water for 30 minutes
    • 2 tablespoons fish sauce
    • 1 tablespoon kecap manis
    • 500g medium or large shrimp, shell on, deveined if possible
    • 4 tablespoons oyster sauce
    • 1 cup (250ml) unsalted chicken stock
    • 3 sprigs coriander or celery leaves, for garnish
    • 10 coriander roots, cleaned and smashed flat

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In your clay pot or heavy saucepan layer the ingredients starting with the fat then garlic, ginger, spring onions, celery and ending on top with to the bean thread noodles.
    2. Sprinkle the fish sauce and kecap manis evenly onto the noodles.
    3. Arrange the shrimp evenly over the noodles. Sprinkle shrimp evenly with the oyster sauce.
    4. Slowly pour the stock along the sides into the pot, trying not to wash the sauces off.
    5. Cover the pot. Heat the pot over medium heat until boiling then let gently simmer for 8-10 minutes or until the shrimp are just cooked through.
    6. Garnish the dish with coriander sprigs or celery leaves.

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