Tuesday, April 28, 2020

Braised Glass Noodles With Prawns

Tang hoon with prawns
[4 -5 servings]

800g prawns

(B): Marinade
3 coriander roots, chopped finely
6 cloves garlic, minced (38g)
15g ginger, minced
1 chilli, chopped finely
1/2 tsp ground black pepper
1 tbsp Chinese cooking wine
2 tbsp light soy sauce
2 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt
3 tbsp oil

400g glass noodles
20g ginger slices
20g garlic slices
1 chilli, sliced (optional)
1 tbsp oil

(D) Sauce:  (Adjust to suit your taste)
4 cups of water (or prawn/chicken stock)
1 tbsp Chinese cooking wine
3 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
1 tsp dark soy sauce
1/4 tsp sugar
pepper & salt to taste
1 tsp sesame oil

coriander leaves or spring onion to garnish

  • Clean prawns by removing the heads and cutting off all the legs (leaving the shells on).  Using a sharp paring knife, make a slit along the back of the prawns and remove the vein. Set aside. 
  • In a bowl, mix together ingredients (B). Heat 3 tbsp oil in a small pot until hot, then pour into the paste, stir to combine. Pour half of the mixture over the prawns and marinate for at least 30 minutes.
  • Soak glass noodles in cold water for about 20 minutes.  Drained and set aside.
  • Heat a little oil in a frying pan (or saucepan).  Fry the marinated prawns until half cooked. Transfer to a plate and set aside.
  • In the same pan, add in 1/2 tbsp oil fry sliced ginger and garlic until aromatic.  
  • Add in noodles and pour in the sauce.  then place the prawns on top of the noodles and spoon the remaining (B) mixture over the prawns.  Cover the pan and cook for about 10 minutes, or until the noodles turn transparent.  Add more water/stock if necessary.  Turn off fire when all the liquid has been absorbed by the noodles.  Drizzle sesame oil over and garnish with coriander leaves.
  • Serve hot.

Green Bean Vermicelli (or Glass Noodles)
B:  Marinade
Marinate prawns

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