This Thai Style Prawn with Glass Noodle is just one of the many items we would order from a Thai food menu. Honestly, there is nothing complicated to this dish. Apart from using fresh prawn, the combination of soy sauce, oyster sauce creates a flavorful umami-rich taste to the dish, while the prawn and cabbage amp up the natural sweetness. The bean vermicelli tends to soak up the flavor of the sauce, and that’s how it’s supposed to be.
Another key ingredient is black pepper. The dish must smell as good as it looks so the black pepper must come through prominently to qualify as a successful dish.
Ingredients:
500g fresh glass or tiger prawns – cleaned and deveined, shell on
150g bean vermicelli (aka glass noodle) – soak in cold water until softened
3 to 4 shiitake mushrooms – sliced
5 pieces Chinese cabbage – cut into small chunks
2 tbsp cooking oil
10g ginger – sliced
4 cloves garlic – sliced
2 stalks spring onion – cut into sections, white and green separated
Leaves from 1 stalk coriander – chopped
Sauce:
200 ml chicken stock
60 ml light soy sauce
2 tsp dark soy sauce
1 tbsp oyster sauce
2 tsp sugar
Black pepper to taste
1 tsp sesame oil
serves 3 to 4
This is bean vermicelli aka glass noodle.
In a saucepan, add in all the ingredients and bring to a gentle boil.
In a large pot, add in 2 tbsp oil and sauté the ginger, garlic, white parts of spring onion over medium low heat until fragrant.
Turn up heat and add in mushroom and cabbage. Toss well.
Place prawns and softened bean vermicelli into the pot and pour in sauce.
Mix well and bring to a boil. Cover and simmer for 5 mins, or until vermicelli is softened.
Taste and adjust with more seasoning if needed.
The bean vermicelli will continue to absorb the sauce. You could add in a little more chicken stock if it appears too dry.
Garnish with spring onions and coriander and serve immediately.
- 500g fresh glass or tiger prawns – cleaned and deveined, shell on
- 150g bean vermicelli – soak in cold water until softened
- 3 to 4 shiitake mushrooms – sliced
- 5 pieces Chinese cabbage – cut into small chunks
- 2 tbsp cooking oil
- 10g ginger - sliced
- 4 cloves garlic – sliced
- 2 stalks spring onion – cut into sections, white and green separated
- Leaves from 1 stalk coriander – chopped
- Sauce:
- 200 ml chicken stock
- 60 ml light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- Black pepper to taste
- 1 tsp sesame oil
- In a saucepan, add in all the ingredients and bring to a gentle boil.
- In a large pot, add in 2 tbsp oil and sauté the ginger, garlic, white parts of spring onion over medium low heat until fragrant.
- Turn up heat and add in mushroom and cabbage. Toss well.
- Place prawns and softened bean vermicelli into the pot and pour in sauce.
- Mix well and bring to a boil. Cover and simmer for 5 mins, or until vermicelli is softened.
- Taste and adjust with more seasoning if needed.
- The bean vermicelli will continue to absorb the sauce. You could add in a little more chicken stock if it appears too dry.
- Garnish with spring onions and coriander and serve immediately.
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