Baked prawns and mungbean noodles - kung op wun sen
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Prawns |
| 5 | Coriander roots, crushed | |
| 1 | tablespoon | Pepper corns |
| 1 | Onion, thinly sliced | |
| 3 | slices | Ginger, crushed |
| 2 | tablespoons | Cooking oil |
| 1 | tablespoon | Maggi sauce |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Oyster sauce |
| 2 | tablespoons | Light soy sauce |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Whiskey |
| 2 | cups | Mungbean noodles, soaked and cut into short lengths |
Directions
Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl.
Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again.
Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes).
Serve hot with fresh vegetables, such as tomatoes and spring onions.
From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.