Goong Ob Woon Sen (Baked Prawns with Bean Thread Noodles)

    25 mins

    Usually this dish is cooked (or as the Thai translation implies, baked on the stove inside the clay pot) and served in a chinese style clay pot. I do not own one, so I make the dish in a heavy sauce pan instead. It tastes great too, but won't look as neat is all. They are really cheap to buy and dead useful for lots of other dishes too. I don't know what's holding me back, really...


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil or lard or 3 thick strips of bacon
    • 6 garlic cloves, peeled, cut lengthwise in half
    • 1 medium-large sized chunk of ginger, cut into thin rounds
    • 10 cilantro roots, cleaned well and smashed flat
    • 5 spring onions, green part only, cut into 4 cm length
    • 1-2 stalks chinese celery, sliced in thin rounds
    • 2 bundles bean thread noodles, soaked in water for 30 minutes
    • 2 tablespoons fish sauce
    • 1 tablespoon sweet soy sauce
    • 500 g medium or large shrimp, shell on, deveined if possible
    • 4 tablespoons oystersauce
    • 250 ml unsalted chicken stock
    • A few sprigs of coriander or chinese celery leaves for garnish

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In your clay pot or heavy sauce pan layer in the order listed, starting with the fat and ending on top with to the bean thread noodles.
    2. Sprinkle the fish sauce and soy sauce evenly onto the noodles.
    3. Arrange the shrimp evenly over the noodles. Sprinkle shrimp evenly with the oyster sauce.
    4. Slowly pour the stock along the sides into the pot, trying not to wash the sauces off.
    5. Cover the pot. Heat the pot over medium heat until boiling, and let gently simmer for 8-10 minutes or until the shrimp are just cooked through.
    6. Garnish the dish with coriander coriander sprigs or celery leaves.

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