Cherry & Dennis Helper Habitat
Thai Prawn and Glass Noodle Claypot
泰式鮮蝦粉絲煲
Recipe overview
Glass noodles absorb a savoury prawn sauce with whole prawns, pork belly, ginger, garlic and celery without drying out.
01
Ingredients
Main ingredients
- 500 g, about 12 large prawns
- 200 g dried glass noodles
- 100 g thin pork-belly slices
- 100 g celery
- 30 g ginger
- 4 cloves garlic
Prawn stock base
- 500 ml clear chicken stock
- 2 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tsp sesame oil
02
Tools
- heavy pot
- large bowl
- cutting board
- kitchen knife
- kitchen scissors
- wooden spoon
- kitchen tongs
03
Steps
Step 1
Soak the noodles
Soak noodles in cold water 10 minutes until flexible, drain and cut in half.
Step 2
Clean the prawns
Trim feelers, remove veins, rinse and pat the prawns completely dry.
Step 3
Cut aromatics and celery
Slice ginger, crush garlic, cut celery stems and reserve leaves.
Step 4
Mix the sauce stock
Stir all prawn-stock ingredients until the sugar dissolves.
Step 5
Brown the pork belly
Cook pork belly in the pot over medium for 3 minutes until fat renders and edges brown.
Step 6
Fry ginger and garlic
Add ginger and garlic and fry in the rendered fat for 1 minute.
Step 7
Layer the noodles
Spread drained noodles evenly over the pork and aromatics.
Step 8
Pour in sauce stock
Add the mixed stock and press noodles gently to moisten.
Step 9
Arrange the prawns
Place prawns in one layer over the noodles and cover.
Step 10
Cook covered
Cook over medium-low for 8 to 10 minutes until shells turn bright red.
Step 11
Check doneness
The thickest prawn flesh must be opaque, firm and reach 63°C; noodles must have no hard core.
Step 12
Fold in celery
Add celery stems and leaves, toss gently for 1 minute and serve immediately.
Common mistakes
- Oversoaking noodles until they break easily.
- Leaving veins in the prawns.
- Using high heat and scorching dry noodles on the base.
- Serving while prawn flesh remains translucent.
Tips
Soak noodles only until flexible and finish them in the sauce; keep the pot covered for moisture and confirm prawns reach 63°C.
