Baked Prawns & Mungbean Noodles - Kung Op Wun Sen
Submitted by kamin sidek
Thai glass noodles baked with prawns, coriander root, ginger, peppercorns, and oyster sauce in individual pots. Kung Op Wun Sen ready in 30 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minKung Op Wun Sen is Thai street food royalty, and making it at home is far easier than you’d think.
Mungbean glass noodles get tossed in a fragrant mix of stir-fried coriander root, ginger, peppercorns, and onion, then coated with oyster sauce, soy, sesame oil, and a splash of whiskey for warmth.
Prawns get folded in, and everything goes into individual lidded pots and straight into a screaming hot oven.
Ten minutes later you’ve got aromatic, slightly smoky noodles with plump, just-cooked prawns that taste like they came from a Bangkok side street.
Kitchen Tips
- Soak the mungbean noodles until pliable but not soft. They finish cooking in the oven and will turn to mush if oversoaked.
- Coriander root is essential to the authentic flavor. If you can’t find it, use the stems close to the root with a bit of extra cilantro.
- The whiskey adds a subtle smoky sweetness. Don’t skip it, even if it seems unusual.
- Serve the pots sealed and let your guests open them at the table. The rush of fragrant steam is half the experience.
Ingredients
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 degrees F. until the prawns are done (about 10 minutes).
Serve hot with fresh vegetables, such as tomatoes and spring onions.
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