🤠’s Easy Tang Hoon Prawns In Claypot

You will need :

6-8 large prawns, deveined, glass noodles (Mung Bean vermicelli) soaked for 10 minutes

Sauce: 4 cloves garlic, 8 slices of ginger, half tablespoon crushed black peppercorns, chicken stock cube, 1 T oyster sauce, 1 T shaoxing wine, 1 T light soy sauce, 1/2 T dark soy sauce, 1 teaspoon sesame oil, 5 stalks spring onion, coriander leaves, coriander stalks, 2 bacon rashers, 1 T pork fat, sugar to taste.

Step 1. In a claypot, fry bacon rashers in pork fat with 50% of the ginger slices and and garlic. Add crushed peppercorns, coriander stalks and Shaoxing wine and fry till aromatic. Add glass noodles and mix thoroughly. Close lid and cook on medium heat for 4 minutes.

Step 2. In a saucepan, prepare sauce by frying remaining ginger, spring onions and garlic. Add 200 ml water, soy sauce, oyster sauce, sesame oil and sugar to taste.

Step 3. Pour sauce in claypot. Add prawns, and top with coriander leaves. Cover with lid and cook for a further 3 minutes on medium heat.