Ingredients
300 gm tiger prawns (Cleaned and Trimmed)
80 gm dry glass noodle (soak till soft) (I used Thai brand)
3 slices of old ginger
5 galics (crushed)
5 to 6 generous branches of coriander (with roots on)
2 tbsp cooking oil
1 tbsp of white peppercorns
1-2 tbsp whiskey/ hua teow chew
Sauce
1 tbsp Maggi Marinate sauce
¼ tsp salt
1 tbsp sugar
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp sesame oil
200 ml water
Method:
1. Heat the oil in the claypot( if you have). Add in the garlic, whitle peppercorns and ginger, fry till fragrant.
2. Lay the branches of coriander on top of the garlic and ginger.
3. Lay the soaked glass noodle on the coriander.
4. Pour in well mixed sauce.
5. Simmer for 5 mins with the lip of claypot on, medium low heat.
6. Use a chopstick to toss the glass noodle to ensure they are well coated, check the water level and if the water dry up, please add another 50 to 70 ml water.
7. Lay the well cleaned and trimmed tiger prawns nicely on top of the glass noodles.
8. Simmer for 6 mins on low heat. ( please check the water, don’t burn the bottom of this dish because the water I measure it just enough), ( please stand, wait and observe).
9. When it’s really, remove from the stove and sprinkle the whiskey on the dish and cover with lip for 2 mins before serve.
10. Serve while hot and if possible serve with thai seafood chilli sauce.
11. Enjoy!!!!
Thai seafood chili dip
3 red chili deseed
1 green chili deseed
2 garlic
1 tbsp fish sauce
3 tbsp lime juice
1 tsp sugar
Blend chilies and garlic together and mix with the fish sauce, sugar and lime juice up to your preference.
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