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
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these early cookbooks were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to food historians are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius informs us how the Roman cooks made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, rue and dill. For the centuries that followed, the wealthy families of the West competed to offer the most extravagent banquests, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Prawns & Mungbean Noodles Kung Op W recipe.
