Thai Ginger, Prawns, and Glass Noodles
This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
Ingredients
- 80 grams dried glass noodles, see Step 1
- 8-10 large prawn, head on preferred with legs and antennae removed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 6 cloves garlic, smashed
- 15 slices ginger
- 3 pieces coriander root
- 1-2 spring onions, chopped into 2 inch pieces
For the Sauce
- 2 tablespoons light soy sauce, IF not serving over rice, reduce this to 1 teaspoon
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken stock, fresh or from powder
Instructions
- Glass noodles are also known as Vermicelli and as Bean Thread, these normally come in smaller packs of 40 or 80 grams per pack and sold in bundles of 10 packs, normally. This is a common brand here in this photo. Can also find individual packs of 80 grams as well. Photo courtesy Tesco Thailand.
- In a bowl of water at room temperature, soak the glass noodles for about 10 minutes to soften them.
- Using a small pair of pointy scissors, cut along the back of each prawn and remove the vein. Optional, I have had this dish with deveined prawn and vein in, personal preference really.
- Make the sauce by whisking together the Sauce ingredients, then place the glass noodles and prawn in the sauce and toss to coat well, marinate this for about 10 minutes, tossing every few minutes to make sure everything is coated.
- Using a mortar and pestle crush the peppercorns then add the garlic and coriander root pieces and smash those lightly, set aside.
- Add a splash of olive oil to a pot that has a lid and set to medium low heat, and add the mixture from the mortar and cook for about 30 seconds then add the ginger and cook for about 2-3 minutes.
- Take the prawn out of the bowl they are marinating in and place the noodles in the pot along will all the sauce they were marinating in, then place the prawn on top. Cover and cook until the sauce starts to boil, then turn the heat down to low and cook for about 3-4 more minutes.
- Then give everything in the pot a good stir, prawns can get mixed in now, cover and cook for another 3-4 minutes or until the prawns are cooked through. If the liquid is too low, ad a bit more water.
- Turn of the heat and add the spring onion to the top and cover and the heat in the pot will wilt the spring onion. Serve.
Notes
For 8-10 large prawn, I will estimate about 100 Baht, for 4 servings this is about 74 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Leave a Reply