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Kung Op Wun Sen (baked Prawns And Mungbean Noodles)

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Thai Ceideburg 2, Seafood, Thai 1 Servings

INGREDIENTS

1 lb Prawns
5 Coriander roots, crushed
1 T Pepper corns
1 Onion, thinly sliced
3 Ginger, crushed
2 T Cooking oil
1 T Maggi sauce
1/4 t Salt
1 T Sugar
1 T Oyster sauce
2 T Light soy sauce
1 t Sesame oil
1 T Whiskey
2 c Mungbean noodles, soaked
and cut into short
lengths

INSTRUCTIONS

Here's a goody that came out of my new Thai cookbook.  It's easy and
quick to do and quite tasty.  It's a baked dish, which is unusual for
Thai cooking.  I suspect that originally, it would have been steamed.
Next time I'll try it that way or put a tablespoon of water or sherry
in each bowl. It seemed a tad dry to me.  I cooked it in individual
French onion soup bowls with lids.  Place the oil in a wok, heat and
stir fry the coriander root, ginger,  pepper and onion.  When fragrant,
remove from the wok and place in a  mixing bowl.  Add the noodles, the
sauces. salt, sugar, sesame oil and whiskey,  toss the noodles until
well coated, and then add the prawns and toss  well once again.  Divide
the noodles and prawns into four individual portions; place  each
portion in a lidded cup, and close the lids.  Place the cups on  a
baking tray and bake at 460F until the prawns are done (about 10
minutes).  Serve hot with fresh vegetables, such as tomatoes and spring
onions.  Serves four.  From "The Elegant Taste of Thailand, Cha Am
Cuisine" by Sisamon  Kongpan and Pinyo Srisawat.  SLG Books, Berkeley
and Hong Kong, 1989.  ISBN 0-943389-05-4.  If you can buy coriander
bunches with the roots untrimmed you'll be  in good shape.  If not,
substitute stems.  I left it out as the  person I was eating with
doesn't like coriander at all.  It doesn't  say to, but I cracked the
peppercorns slightly before adding them to  the mix.  By light soy
sauce, they mean like in thin soy, rather than  as in "lite" soy sauce.
Maggi Sauce is a condiment sauce++originating in France, I believe++
popular in Asia.  It's somewhat like a slightly thick soy sauce.  It
can be found in the gourmet sections of supermarkets as well as in
Asian markets. If I didn't have any, I'd use thick Chinese soy in  it's
place. If you can find the Maggi Sauce grab it.  It lasts  virtually
forever in the fridge. Get a small bottle, though.  I run  across very
few recipes that call for it.  It's used as a table  condiment in Asia
and is often seen on the tables at Vietnamese  restaurants here in the
States.  The mungbean noodles are the thin, clear "cellophane" noodles.
I'd  have no qualms about using the similar thin rice noodles if I
couldn't find mungbean ones.  I picked up a neato garnish from the
photo with this dish.  It shows a  green onion "brush" with a slice of
red pepper around the middle.  Quite attractive and easy to make.  Cut
a slice of scallion++the  whitish part++about an inch and a half long.
Slice a fresh red chili  into quarter-inch slices.  Take a length of
scallion and push the  seeds and pulp out of the chili slice.  Slip the
rind down to the  middle of the piece of scallion, then cut the exposed
pieces of  scallion with a thin, sharp blade all the way through.  Make
two cuts  vertically, then rotate the scallion and make two more cuts.
Do both  ends, then toss the bundle into a bowl of water with lots of
ice  cubes and the slit ends will curl up making a nice, tassley
looking  garnish that's great to eat too.  The trick is to get chilies
that  are about the same diameter as the scallions so it's a snug fit.
Just  toss a couple of the chilly, frilly scallions into each bowl
before  serving.  It's a little touch, but it adds a lot to the
appearance of  the dish.  Posted by Stephen Ceideberg; July 23 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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