Claypot noodles and prawns

Claypot noodles and prawns

By
From
East
Serves
2-3
Photographer
Leanne Kitchen

Cellophane, or bean-thread, noodles are mostly associated with Chinese cuisine, but the Thais also have a few nifty uses for them, notably in this easy one-pot dish–although the noodles have no appreciable flavour of their own. However, what these noodles do offer is great texture plus the ability to absorb and transmit other flavours really, really well. Instead of prawns, you can use cleaned raw blue-swimmer crabs or other medium-sized crabs, cut into pieces.

Ingredients

Quantity Ingredient
200g cellophane (bean-thread) noodles
500g jumbo raw tiger or king prawns
1 teaspoon ground white pepper
1 tablespoon oyster sauce
1 tablespoon shaoxing rice wine
1 tablespoon light soy sauce
3 teaspoons dark soy sauce
2 teaspoons caster sugar
large pinch five-spice powder
2 chinese sausages (lap cheong), thinly sliced
1 1/2 tablespoons finely chopped fresh ginger
5-6 chinese celery stalks, chopped, leaves reserved and chopped
4 garlic cloves, chopped
6 large red asian shallots, thinly sliced
1 tablespoon vegetable oil
handful coriander leaves, chopped
4 spring onions, trimmed and thinly sliced
200ml Chicken stock
Seafood nam jim, for dipping

Method

  1. Put the noodles in a large bowl and add enough hot water to cover. Soak for 15 minutes then drain well. Cut the noodles into 5 cm lengths with kitchen scissors and set aside.
  2. Meanwhile, using kitchen scissors, cut through each prawn shell along the back, from behind the head to the tail, and remove the digestive tract. Leave the shells on but use scissors to trim the legs and feelers. Set aside.
  3. Combine the pepper, oyster sauce, rice wine, soy sauces, sugar and five-spice powder in a bowl. Toss through the noodles and set aside.
  4. In a large claypot over medium heat, cook the sausages, ginger, celery stalks, garlic and shallots in the oil, stirring, for about 5 minutes or until the shallots are light golden. Add the coriander and spring onion and cook, stirring, for 3 minutes or until the vegetables have softened slightly. Put the prawns over the mixture in an even layer then add the noodle mixture in an even layer. Add the stock, cover the pot with a lid and cook for 10–15 minutes or until the prawns are just cooked through. Spoon the cooking liquid over the noodles, adding a little extra stock or water if necessary – the mixture should not be wet.
  5. Transfer to a serving dish, scatter over the reserved celery leaves and serve with the seafood nam jim for dipping.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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