Thai Baked Shrimp with Glass Noodles
This Baked Shrimp with Glass Noodles recipe is a slightly modified version of the well known Thai recipe, Kung Op Wun Sen. Traditionally, the shrimps or prawns in Baked Shrimp with Glass Noodles are cooked whole without removing the shell but you can remove the shells if you prefer, perhaps reserving one or two unshelled shrimps to place on top. This addition is of course entirely optional.
- 500 gm Uncooked whole Shrimps or Prawns
- 1 Cup Pre-soaked Glass Noodles (or Fresh Glass Noodles)
- 5 Coriander roots, roughly chopped
- 2 cm Fresh Ginger, roughly chopped
- 6 Cloves of Garlic, skinned
- 1 Tbsp Black Peppercorns, lightly crushed
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Maggi or similar savoury sauce
- 1 Tsp Sesame Oil
- 1 Tbsp Sugar
- Pinch of Salt
- 2 Tbsp Vegetable Oil
- 3-4 Small pieces of Pork fat (or 1 Tbsp Vegetable Oil)
- Coriander leaves (for garnish)
- Wash the Shrimps or Prawns thoroughly. Snip off the whiskers with scissors, dry and set aside.
- If using dried Glass Noodles, soak them in water for about 30 minutes or until soft. Drain and set aside.
- Using a wok or frying pan, add 2 Tbsp vegetable Oil and put over a medium heat. When the oil is hot, add the garlic, coriander roots, ginger and crushed peppercorns. Fry, stirring well, until their aroma is released. Remove from the heat and pour the contents of the pan into a large mixing bowl.
- Add the drained glass noodles, Soy sauce, Oyster sauce, Savoury sauce, salt, sugar and Sesame oil to the mixing bowl and mix well until all the noodles have been coated. Add the Shrimps or Prawns and mix well.
- Preheat the oven to 180 C.
- Place the pork fat or 1 Tbsp vegetable oil in the bottom of an ovenproof dish. Add the contents of the mixing bowl. Cover and cook in the oven for approximately 30 minutes or until cooked. The Shrimps or Prawns should have turned a nice pink/orange colour.
- Remove from the oven. Garnish with Coriander leaves and serve.