Claypot Prawn Glass Noodles
The Meatmen
April 20, 2018
Encase in a claypot lays sweet succulent prawns on a bed of peppery springy vermicelli. A simple one pot dish but is packs with great flavors and textures. Be prepared to have your whole kitchen be gushed with aromas once you open the lid!
#themeatmensg #simple #delicious #claypotdongfen #prawns
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Ingredients
Adjust Servings
| 250g glass noodles | |
| 10large prawns | |
| 50g bacon | |
| 5cloves garlic | |
| 10g ginger | |
| 1tsp white peppercorns | |
| 5coriander roots | |
| 2tbsp oyster sauce | |
| 2tbsp Hua Tiao wine | |
| 3tsp dark soy sauce | |
| 2tsp sesame oil | |
| 1.5 tbsp fish sauce | |
| 1tbsp sugar | |
| 300ml chicken stock | |
| Spring onions for garnish | |
| Coriander for garnish |
Directions
1.
Soak glass noodles in hot water for 10 minutes, until soft. Strain and set aside
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2.
In a pestle, roughly pound white peppercorns, garlic, ginger, and coriander roots.
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3.
Heat the clay pot with oil and cook bacon until lightly browned.
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4.
Add in mixture from the pestle, stir fry until fragrant.
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5.
Add in the vermicelli noodles, season with oyster sauce, Hua Tiao wine, dark soy sauce, fish sauce, sugar and chicken stock. Mix well and cover
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6.
Let the noodles simmer for 2 minutes.
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7.
Lay the prawns on top and cover for 8 minutes until the prawns are cooked.
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8.
Drizzle sesame oil over. Garnish with coriander and spring onions.
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