Monday, July 28, 2008

Thai Claypot Prawn Tang Hoon

I like the taste of this dish, the main cast of this dish is actually the tang hoon but I added more prawn than the amount stated in the original recipe. Original recipe was from the book 'Zesty Southeast Asian Treats'...

125g mung bean vermicelli (tang hoon)
6 medium size prawns
4 cloves garlic
2 stalk spring onions
2 stalk coriander stems
250ml stock
some coriander leaves

1 tsp peppercorn
11/2 tbsp cooking wine
1 tbsp Sichuan peppercorn (I didn't add this item)
1 ½ tsp fish sauce
½ tbsp dark soy sauce
1 tsp castor sugar
1tbsp black vinegar

1. Soak tang hoon till soft, remove and drain. Remove prawn whiskers and trim the legs, then make a shallow cut down the back of the prawns with a knife. Remove intestinal tracts, wash and drain. Flatten garlic with knife. Cut spring onions and coriander stems into sections. Grind peppercorn.

2. Heat up 6 tablespoons of oil in the claypot, fry coriander stems, garlic, spring onions, peppercorn, 1 tablespoon of cooking wine, Sichuan peppercorn till fragrant. Add stock and bring to boil, pour tang hoon, fish sauce, castor sugar and prawns into the pot and fish sauce, castor sugar and prawns into the pot and stir well. Cover the pot and simmer for 3 min with low heat till the gravy is fairly dry.

3. Uncover the pot, add black vinegar and the remaining cooking wine and stir evenly. Granish the coriander leaves. Serve.

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