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Recipe from: The Elegant Taste of Thailand, Cha Am Cuisine by Sisamon Kongpan and Pinyo Srisawat
Here's a goody that came out of my new Thai cookbook. It's easy and quick to do and quite tasty. It's a baked dish, which is unusual for Thai cooking. I suspect that originally, it would have been steamed. Next time I'll try it that way or put a tablespoon of water or sherry in each bowl. It seemed a tad dry to me. I cooked it in individual French onion soup bowls with lids.
1 pound prawns
5 cilantro roots, crushed
1 tablespoon peppercorns
1 onion, thinly sliced
3 slices ginger, crushed
2 tablespoon cooking oil
1 tablespoon Maggi sauce
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon whiskey
2 cups mungbean noodles, soaked and cut into short lengths
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°F until the prawns are done, about 10 minutes.
Serve hot with fresh vegetables, such as tomatoes and spring onions.