Bangkok Clay Pot Shrimp Noodles — Goong Ob Woon Sen
A Bangkok clay-pot shrimp with glass noodles, the head-on shrimp layered over noodles tossed in a soy-oyster-pepper sauce with ginger and coriander root, sealed and steamed in the pot until the shrimp turn pink and the noodles absorb the broth.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 200g glass noodles in warm water 8 minutes, drain. Pound 6 coriander roots, 10 garlic cloves, and 2 tsp white pepper to a coarse paste. Whisk 40ml oyster sauce, 20ml light soy, 20ml dark soy, and 10g sugar with 200ml stock. Slice 60g ginger thinly. Cut 60g pork lardon into 1cm cubes. Slice scallions and pick coriander leaves.
Saute
Heat a large clay pot or lidded skillet over medium heat 1 minute. Add pork lardon, stir-fry 3 minutes until fat renders golden and crackles. Add ginger and coriander-root paste, fry 60 seconds until fragrant.
Build
Spread drained noodles over lardon and ginger in a thick layer off the heat. Arrange 440g head-on shrimp in a fan on top so heads sit upright.
Steam
Pour sauce-stock mix and 60ml Shaoxing wine over shrimp and noodles. Cover pot tightly, steam over medium-high heat 8–9 minutes until noodles absorb broth, shrimp turn pink, and shells redden.
Plate
Remove from heat, carefully lift lid off heat to release steam. Scatter coriander leaves and scallions across shrimp. Plate the clay pot at table for diners to spoon.
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