Thai Style Prawn with Glass Noodle
Author: Bear Naked Food
Recipe type: seafood
Cuisine: Thai
Serves: serves 3 to 4
- 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.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2021/02/01/thai-style-prawn-glass-noodle/
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