Baked Prawns And Mungbean Noodles - Kung Op Wun Sen

Recipe Ingredients

1 lb	454g / 16oz	Prawns
5		Coriander roots - crushed
1 tablespoon	15ml	Pepper corns
1		Onion - thinly sliced
3		Ginger - crushed
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Maggi sauce
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Oyster sauce
2 tablespoons	30ml	Light soy sauce
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Whiskey
2 cups	320g / 11oz	Mungbean noodles - soaked and cut into short lengths

Recipe Instructions

Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again.

Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions.

Source:
Barbara Hansen's "Taste of Southeast Asia", 1987

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