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Ingredients
- Serves 3 people
80 g dried glass noodles
8 - 10 prawns (heads on, legs, antennae removed) - You can substitute the prawns with squid rings, scallops and chicken.
1/2 tsp black peppercorns
1/2 tsp white peppercorns
6 cloves garlic (skin off)
15 slices ginger (skin on)
3 coriander roots, or 8 coriander stems
1 sprig spring onion (cut into chunks)
sauce:
2 tbsp (30ml) light soy sauce
2 tbsp (30ml) oyster sauce
1 tsp (5ml) dark soy sauce
2 tsp sugar
1 tsp (5ml) sesame oil
1/2 cup (120ml) chicken stock or water
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Thai Prawns Vermicelli
Get ready for your neighbours to come knocking at your door because this dish produces such wonderful wafts of aroma that will get their mouths watering. The Prawn Vermicelli, a simple but popular staple dish from Thailand, is a big bang of umami due to the lethal combination of prawns and sauces. Slurp it up fresh from the stove with the silky smooth vermicelli!
- Easy
- 30 min
- 10 min
- 10 min
- 5 steps
- 14 Ingredients
- Easy
- 5 steps
- 14 Ingredients
- 30 min
- 10 min
- 10 min
Instructions
-
Prepare the prawns
- Cut long the back of the prawns and remove the vein
-
Prepare the sauce
- Whisk together light and dark soy sauces, oyster sauce, sugar, sesame oil and chicken stock in a bowl.
- Place the noodles and prawns in a shallow dish, and pour the sauce over this. Toss to coat and set this aside for about 5-8 min. Do toss the noodles and prawns occasionally so everything has a chance to marinate.
-
Prepare the herb and spice mixture
- Using a mortar and pestle, crush the peppercorns.
- Add garlic and coriander roots and bash to crush them lightly. Set this aside.
-
Fry the noodles
- Heat a pan with a little oil. Add the herb and spice mixture. Fry for 30 secs then add ginger, and cook this over medium-low heat for a few minutes, until you can smell the aroma of the herbs, spices and ginger.
- Add the prawns, noodles and all the sauce into the pan, putting the prawns on top.
- Cover and cook this until the sauce starts to boil. Turn the heat down slightly and cook, covered for 3-4 min.
- Give everything in the pot a good stir (the prawns do not have to stay on top anymore) and cover. Cook for another 3 min or until the prawns are cooked through. If you find the water level is too low, add a little more water.
- Turn off heat and add spring onion. Cover to allow the residual heat to wilt the spring onion.
Plate and Serve!
Turn off heat and add spring onion. Cover to allow the residual heat to wilt the spring onion.
Reviews
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Ingredients
- Serves 3 people
-
80 g dried glass noodles
-
8 - 10 prawns (heads on, legs, antennae removed) - You can substitute the prawns with squid rings, scallops and chicken.
-
1/2 tsp black peppercorns
-
1/2 tsp white peppercorns
-
6 cloves garlic (skin off)
-
15 slices ginger (skin on)
-
3 coriander roots, or 8 coriander stems
-
1 sprig spring onion (cut into chunks)
-
sauce:
2 tbsp (30ml) light soy sauce
-
2 tbsp (30ml) oyster sauce
-
1 tsp (5ml) dark soy sauce
-
2 tsp sugar
-
1 tsp (5ml) sesame oil
-
1/2 cup (120ml) chicken stock or water
Nutrition
Serving Size: grams
Servings Per Recipe: 3
Chicken is tasty
Mala is spicy
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