Kung Op Wun Sen (Baked Prawns & Mungbean Noodles)
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 5 | each |
coriander root
crushed |
*
|
| 1 | tablespoon |
peppercorns
|
|
| 1 | each |
onions
thinly sliced |
|
| 3 | slices |
ginger
crushed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
sauce
maggi |
* |
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | tablespoon |
whiskey
|
|
| 2 | cups |
mungbean noodles
soaked, and cut into short lengths |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 5 | each |
coriander root
crushed |
*
|
| 15 | ml |
peppercorns
|
|
| 1 | each |
onions
thinly sliced |
|
| 3 | slices |
ginger
crushed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
sauce
maggi |
* |
| 1.3 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
oyster sauce
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 5 | ml |
sesame oil
|
|
| 15 | ml |
whiskey
|
|
| 473 | ml |
mungbean noodles
soaked, and cut into short lengths |
* |
Directions
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 degreesF until the prawns are done (about 10 minutes).
Serve hot with fresh vegetables, such as tomatoes and spring onions.
