Clay Pot Noodles with Pork and Prawns

Goong ob Woonsen

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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.

Prep 10 minutes
Cook 20 minutes

Ingredients

  • 200 g 7 oz) glass noodles (mung bean noodles)
  • 8 large raw peeled prawns
  • 1 tbsp sesame oil
  • 2 onions, sliced in half moons
  • 5 cm 2 inch) ginger, julienned
  • 8 slices pork belly
  • 100 g ( oz) Chinese celery with leaves or regular celery, chopped

Peppercorn Paste

  • 3 garlic cloves
  • 1 tsp black peppercorns
  • 5 coriander (cilantro) roots or 1 tbsp chopped stems

Oyster Soy Sauce

  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 100 ml ( fl oz) stock
  • coriander (cilantro) leaves and chopped green spring onions (scallions), to serve

Method

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 preheated 200°C (400°F) or 180°C (350°F) fan forced oven for the same amount of time.

Serve immediately with fresh coriander and green spring onion sprinkled over.