Goong ob woon sen (glass noodles with prawns)

Serves 4 Prep time 30 minutes
Cook time 25 minutes

2 tbsp vegetable oil
10 white peppercorns
4 cloves garlic, peeled and roughly chopped
2-3 shallots, peeled and roughly chopped
1 knob ginger, peeled and sliced into matchsticks
1-2 bird’s eye chilli (optional), sliced
2 coriander roots, roughly chopped
2 stalks Chinese celery, roughly chopped
2 stalks spring onion, roughly chopped
200g fresh prawns, deveined with heads removed and shell on
200g glass noodles (tang hoon), soaked in water to soften and drained
1 tbsp Chinese wine (hua diao jiu)
1 tbsp evaporated milk

sauce
1 tbsp Maggi seasoning
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
1-2 cups chicken stock
½ tsp sugar

garnish
sliced red chilli
chopped coriander

• In a deep claypot, add oil and toast white peppercorns till fragrant.
• Add garlic cloves, shallots, ginger and chilli (if desired). Layer coriander roots, Chinese celery and spring onions on top. Add prawns in a single layer and top with softened glass noodles.
• In a separate bowl, combine all the sauce ingredients together and mix well.
• Pour in the sauce over the glass noodles (it should cover at least 60 percent of the claypot ingredients) and cover. Cook over high heat for 10-12 minutes.
• Remove cover and toss well. When the prawns are cooked, add hua diao jiu and drizzle evaporated milk over. Add garnishes, cover and cook for an additional 2-3 minutes. Serve straight in claypot.

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