This very homely Thai dish is low on effort, but extremely tasty. A clay pot isn’t necessary, but once you get hooked on using one it’s hard to stop, and it lends a certain earthiness to the food as it bubbles away. Chinatown markets and Asian shops sell them cheaply or you can use a Japanese donabe.
Soak the glass noodles in warm water for 10 minutes and then drain.
Use a sharp knife to slice down the back of each prawn and rinse out the vein.
To make the peppercorn paste, in a mortar and pestle pound the garlic, pepper and coriander root together.
In a large clay hot pot or heavy large saucepan with a fitted lid, heat the oil. Sauté the peppercorn paste, onion and ginger over medium heat for 5–7 minutes until soft. Chop the pork into 5 cm (2 inch) pieces and toss with the flavourings in the pot. Arrange the pork in the bottom in a single layer. Top with the noodles and celery. Lay the prawns on top of this and pour the oyster soy sauce ingredients over.
Place the lid on and cook over medium heat for 10–12 minutes. You can also bake in a
Serve immediately with fresh coriander and green spring onion sprinkled over.
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