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Writer's pictureLace Zhang

This is one of my favourite recipes in Book Two, and since I made it for a dinner party the other day, am gonna share the steps to make this here with you guys (along with substitution ideas). So, first order of business! JK, Nothing too serious, there's just some things to note about this recipe.- We sear our prawns first. This does double duty of ensuring the prawns don't overcook as we set them aside (rubbery prawns = NO!!) AND the goodness that is your prawn shells flavours the oil, which then forms the base of your dish and seeps into your mung bean noodles.- We then use that gorgeous, red-hued oil to saute some lightly bruised aromatics (flavour baby, flaaavaaa...), which include garlic cloves, cilantro root (just wash/clean them thoroughly), ginger slices and Two different types of peppercorns. For the peppercorns, you want to (preferably) get them whole and pound them up yourself as the peppery heat is a key component here.





To handle the mung bean/glass noodles, just soak them in room temperature water for about 10 minutes first for them to soften. If the strands are too long-ish, cut them up a little. We then marinade the noodles beforehand in the seasoned stock. A headstart in absorbing all that flavour!- The measurements here for the seasoning have been carefully adjusted for a stock that's unseasoned. If you use a storebought (Seasoned) stock, you'll definitely want to adjust the seasoning.- No stock, No Problem. When I don't have any homemade stock on hand, I just toss in a chunk of kombu when marinading the noodles + a couple of prawn heads in the initial prawn-searing step. Just squeeze all that tasty roe out and it'll boost the flavour of your dish.Recipe taken from: Around the Dining Table - An Asian-Inspired Modern Feast


Ingredients

  • 160g mung bean/glass noodles

  • 250ml unsalted chicken or seafood stock

  • 2 Tablespoons oyster sauce

  • 2 Tablespoons fish sauce

  • 1 Tablespoon light soy sauce

  • 2 teaspoons dark soy sauce

  • 1 teaspoon sesame oil

  • 1 and a half teaspoons sugar

  • 300g prawns (about 6 to 8 of them)

  • 1 and a half teaspoons whole black peppercorns

  • 1 and a half teaspoons whole white peppercorns

  • 6 garlic cloves, peeled and whole

  • 3-4 cilantro roots

  • 50g old ginger, sliced into chunks

  • 2.5 Tablespoons canola oil or lard

  • spring onions/cilantro for final garnish




Directions

  • Soak the noodles in room temperature while they soften. While that's happening, mix up your sauces with the stock. When the noodles are softened, let them sit in the seasoned stock mixture to marinate for about 20 minutes.

  • Prep the prawns by trimming their feelers and removing the black vein down their backs. Wash and dry them thoroughly!

  • Let's move on to the peppercorns and aromatics. Using a mortar and pestle, or a coffee grinder, grind up the two types of peppercorns. Set them aside.

  • Lightly bruise the garlic, ginger and cilantro root. You don't want them to become a mushy paste, just a light crushing with the mortar and pestle or the back of your knife.

  •  Add the canola oil to your claypot or dutch oven over high heat. When the oil is hot, add in your prawns and sear them on both sides. Be prepared for some oil splatters - get out your longest tongs or a splattershield in preparation. Once they've got a good colour on both sides, set them aside.

  • Turn the heat down to low and add in your garlic, cilantro root, ginger and peppercorns into the prawn-y oil. Let them saute until fragrant and lightly softened, about 30 to 40 seconds, before tipping in the noodles along with the seasoned stock mixture. Clamp the lid shut and let it cook for a few minutes. In between, open the lid and give everything a good stir to ensure an even distribution. You'll know it's done when the noodles cook through and absorb all the sauce.

  • Switch off the heat. Add chunks of spring onions and the prawns back into the pot. Cover the pot again to allow the spring onions to wilt slightly. You're now ready to serve your Goong Ob Woon Sen!




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