Recipes - Thai

Goong Ob Woonsen (Claypot Glass Noodles With Prawns)
Claypot Glass Noodles


Goong Ob Woonsen is a classic and iconic dish in Thai seafood restaurants. This is a pot of goodness as it is loaded with spices, herbs, sauces, pork and prawns. In Thai language, Goong means prawns, Ob means bake and Woonsen means glass noodles. This dish is too irresistible to ignore as it would definitely be a winner at the dining table.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

For the sauce:

4 tbsp oyster sauce
4 tbsp Chinese cooking wine
3 tbsp fish sauce
3 tbsp sugar
6 tsp dark soya sauce

10 large prawns (de-veined but with shells and heads on)
300g pork belly (cut into thin cubes)
4 sprigs coriander
3 tbsp cooking oil
6 garlic cloves (chopped)
8 slices ginger (sliced thinly)
2 tsp white peppercorns (lightly crushed)
500g bean vermicelli/glass noodles (tung hoon) (soaked for 5 min and drained)
400ml chicken stock
A dash of sesame oil




Steps:
  1. First, we prepare the sauce by mixing all the ingredients for the sauce in a mixing bowl. Make sure the ingredients are well mixed and set aside.
  2. Cut off the coriander roots, chop them into 2-3cm pieces. Cut the stems and leaves into larger pieces, about 3 times the size of the roots and set both aside.
  3. Heat up a claypot with the cooking oil.
  4. Stir-fry the bacon over medium heat in the claypot until the bacon starts to crisp up.
  5. Turn the heat up to medium-high and add garlic, ginger, peppercorns and coriander roots. Stir-fry until fragrant.
  6. Next, add the prawns into the claypot and cook until the prawns turn pink in colour.
  7. Add the glass noodles, chicken stock and sauce. Stir well, making sure everything is evenly mixed. Cover and allow to simmer for a couple of minutes.
  8. Finally, lay the coriander leaves on top and drizzle the whole dish with some sesame oil.
  9. Cover the claypot with its lid and cook on medium heat until the prawns and vermicelli are fully cooked. This should take about 10 minutes or so. Make sure to keep an eye on the sauce, if it dries up add some more chicken stock to the pot.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Goong Ob Woonsen (Claypot Glass Noodles With Prawns)

Goong Ob Woonsen (Claypot Glass Noodles With Prawns)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Goong Ob Woonsen is a classic and iconic dish in Thai seafood restaurants. This is a pot of goodness as it is loaded with spices, herbs, sauces, pork and prawns. In Thai language, Goong means prawns, Ob means bake and Woonsen means glass noodles. This dish is too irresistible to ignore as it would definitely be a winner at the dining table.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

For the sauce:

4 tbsp oyster sauce
4 tbsp Chinese cooking wine
3 tbsp fish sauce
3 tbsp sugar
6 tsp dark soya sauce

10 large prawns (de-veined but with shells and heads on)
300g pork belly (cut into thin cubes)
4 sprigs coriander
3 tbsp cooking oil
6 garlic cloves (chopped)
8 slices ginger (sliced thinly)
2 tsp white peppercorns (lightly crushed)
500g bean vermicelli/glass noodles (tung hoon) (soaked for 5 min and drained)
400ml chicken stock
A dash of sesame oil

Instructions
  1. First, we prepare the sauce by mixing all the ingredients for the sauce in a mixing bowl. Make sure the ingredients are well mixed and set aside.
  2. Cut off the coriander roots, chop them into 2-3cm pieces. Cut the stems and leaves into larger pieces, about 3 times the size of the roots and set both aside.
  3. Heat up a claypot with the cooking oil.
  4. Stir-fry the bacon over medium heat in the claypot until the bacon starts to crisp up.
  5. Turn the heat up to medium-high and add garlic, ginger, peppercorns and coriander roots. Stir-fry until fragrant.
  6. Next, add the prawns into the claypot and cook until the prawns turn pink in colour.
  7. Add the glass noodles, chicken stock and sauce. Stir well, making sure everything is evenly mixed. Cover and allow to simmer for a couple of minutes.
  8. Finally, lay the coriander leaves on top and drizzle the whole dish with some sesame oil.
  9. Cover the claypot with its lid and cook on medium heat until the prawns and vermicelli are fully cooked. This should take about 10 minutes or so. Make sure to keep an eye on the sauce, if it dries up add some more chicken stock to the pot.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic