I personally prefer simple cooks. So, it’s usually soups, air fry, pan fry or steamed dishes for the family. Quick & easy with minimum washing. However, when I saw this recipe while searching for steam fish recipes, I was intrigued.
Because I love Goong Ob Woonsen (Thai Claypot Prawn Vermicelli). This is a dish I always order, and look forward to when dining out in Thailand. So, I decided to brave the hassle and try out this complicated dish, with some customizations.
3 packets of Thai Pine Brand Vermicelli
1 tablespoon oyster sauce
0.5 teaspoon light soy sauce
0.5 teaspoon sugar
12 – 14 medium size prawns
7 – 8 cloves garlic
Thumb size ginger
(Optional) 1 – 2 stalks of spring onion
1 tablespoon heated oil
1 teaspoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon sugar
0.5 teaspoon sesame oil
0.25 teaspoon pepper
Cooking Steps
1. Soak the vermicelli for 1 hour
2. Drain the soaking water
3. Mix in the oyster sauce, light soy sauce & sugar
4. Set aside
5. Prep the prawns
a. Cut away the eyes & legs
b. Devein the prawn
i. Locate the 2nd joint from the prawn head
ii. Use a toothpick to poke through the back of the prawn
iii. Pull out the dark vein (intestinal tract) gently
c. Slit open the back of the prawn
d. Make a deeper cut to prep for the stuffing
6. Mince the garlic & ginger
7. Cut the white & green portion of the spring onion separately
8. Combine the minced garlic & ginger with the white potion of the cut spring onion
9. Add the heated oil and stir
10. Mix in the oyster sauce, light soy sauce, sugar, sesame oil & pepper
11. Stuff the prawns with the mixture
12. Lay the stuffed prawns on top of the vermicelli
13. Spread any remaining mixture around the vermicelli
14. Steam for 10 – 15minutes (till prawns are cooked)
15. Garnish with the green potion of the cut spring onion
