1 lb prawns
5 coriander roots, crushed
1 tbsp pepper corns
1 onion, thinly sliced
3 slice ginger, crushed
2 tbsp cooking oil
1 tbsp maggi sauce
1/4 tsp salt
1 tbsp sugar
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp whiskey
2 cup mungbean noodles, soaked and cut in, to short lengths
Directions
Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a
mixing bowl.
Add the noodles, the sauces. salt, sugar, sesame oil and whiskey,
toss the noodles until well coated, and then add the prawns and toss
well once again.
Divide the noodles and prawns into four individual portions; place
each portion in a lidded cup, and close the lids. Place the cups on a
baking tray and bake at 460 degrees F. until the prawns are done
(about 10 minutes).
Serve hot with fresh vegetables, such as tomatoes and spring onions.
From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
ISBN 0-943389-05-4.
Servings: 6 servings
Baked Prawns & Mungbean Noodles - Kung Op W Recipe brought to you by Recipe Ideas
Categories: Bean; Fish; Seafood
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We hope you enjoy this Baked Prawns & Mungbean Noodles Kung Op W recipe.
