Serves 2
Ingredients
200g Prawns
80g Glass Noodles, soak in room temperature water for 10 minutes or till soft and pliable
1 tsp Sichuan Pepper
1 tsp Whole Black Peppercorns
8 Garlic Cloves
4 Coriander Roots
2 Spring Onion, White Part Only
15 Slices Old Ginger
4 Slices Streaky Bacon, cut into 2.5" pieces
1 tablespoon Vegetable Oil
Coriander Leaves and chopped spring onion for garnish
Sauce
3 Tbsp Oyster Sauce
1.5 Tbsp Light Soy Sauce
1 tsp Sweet Dark Soy Sauce
2 tsp Sugar
2 tsp Sesame Oil
1 Tbsp Shaoxing Wine
200ml Chicken Stock, Unsalted or Water
Method 1. Soak the glass noodles in a large bowl of room temperature water for 10 minutes to soften. Drain and set aside. 2. To make the sauce, mix all the sauce ingredients and stir till sugar has dissolved. 3. In a large rectangular bowl, soak glass noodles in sauce for 5 minutes to absorb the flavors. 4. Now to prep the prawns, just trim off the legs, antennae and rostrum on top of the head. Butterfly the back and remove the veins. Rinse, pat dry and soak prawns together with glass noodles in the sauce. 5. While the noodles and prawns are soaking in the sauce. In a mortar, use the pestle to pound the black peppercorns into coarse bits first then add in and lightly pound the ginger slices, garlic cloves, spring onion and coriander roots together. 6. Heat the vegetable oil in a claypot. Add bacon slices, cook for about 2 minutes or till the oil starts to render then add in the crushed black peppercorns, garlic, spring onion, coriander root, ginger and Sichuan pepper. Cook for another 3 minutes or till garlic turned light golden brown. 7. Add marinated glass noodle and prawns as well as all the sauce. Turn up the heat to high and bring to a boil. Put the lid on, lower the heat and cook for 12-15 minutes or till the glass noodles have soaked up the sauce. Do stir the glass noodles and prawns around a couple times while cooking so that the noodles and prawns are cooked properly. 8. Garnish with coriander leaves & spring onion. Serve immediately.
Notes
Always get the freshest prawns whenever possible.
Adjust the ingredients of sauce according to taste.
Do not pound the herbs and aromatics into a paste, just lightly pounded will do.