Title: Kung Op Wun Sen (Baked Prawns and Mungbean No
Categories: Thai Seafood Ceideburg
Yield: 1 Servings

1	lb	Prawns
5		Coriander roots; crushed
1	tb	Pepper corns
1		Onion; thinly sliced
3	sl	Ginger; crushed
2	tb	Cooking oil
1	tb	Maggi sauce
1/4	ts	Salt
1	tb	Sugar
1	tb	Oyster sauce
2	tb	Light soy sauce
1	ts	Sesame oil
1	tb	Whiskey
2	c	Mungbean noodles; soaked
		Cut into short lengths

Here's a goody that came out of my new Thai cookbook. It's easy and quick Next time I'll try it that way or put a tablespoon of water or sherry in ea

Place the oil in a wok, heat and stir fry the coriander root, ginger, pepp

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the

Divide the noodles and prawns into four individual portions; place each po

Serve hot with fresh vegetables, such as tomatoes and spring onions. Serves four.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan an ISBN 0-943389-05-4.

If you can buy coriander bunches with the roots untrimmed you'll be in goo

Maggi Sauce is a condiment sauce++originating in France, I believe++ popul

The mungbean noodles are the thin, clear "cellophane" noodles. I'd have n

I picked up a neato garnish from the photo with this dish. It shows a gre Quite attractive and easy to make. Cut a slice of scallion++the whitish pa Just toss a couple of the chilly, frilly scallions into each bowl before se

Posted by Stephen Ceideberg; July 23 1992.

From: Lir119

previous

next