This recipe is an aromatic dish that you will definitely love. It is easy to prepare, probably around 20 minutes or less. You can prepare this recipe while cooking rice or even other dishes. If you are in a hurry, you can also microwave the noodles and the prawns instead of baking them. This will take around3-5 minutes.
Tanghoon is the Malaysian term for cellophane noodles, it is also known as glass noodles, vermicelli or crystal noodles; although, you may expect other terms in different regions or countries. Â This yummy noodles are made from different types of starch like yam, potato starch or cassavaÂ and water. They are often used in Asian cuisine to make soups, spring rolls and other stir-fried dishes. There are specific noodles depending on the type of dish- vermicelli is one of the most commonly used so it is a good substitute for recipes that call for glass noodles.
4 stalks coriander (leaves and roots)
1 cup bean sprouts
6cm piece ginger, peeled and smashed
2 tablespoons sesame oil
3 cloves garlic, chopped
1 teaspoon ground coriander seeds
1 teaspoon ground white pepper
1 cup chicken stock
1 tablespoon fish sauce
1/2 teaspoon dark soy sauce
2 tablespoons oyster sauce
250g glass noodles or vermicelli
1kg large prawns, peeled but tails intact
Preheat oven to 180C and then soak the vermicelli in boiling water until soft. Separate the noodles using a fork. Drain and set aside.
Cut off the coriander roots, around 4cm from the bottom. Clean them and then smash them using the back of a cleaver. Chop the coriander leaves and set aside.
Heat the oil in a large casserole dish over medium heat. SautÃ© the garlic, ginger, coriander root, coriander seeds and pepper for 5 minutes until fragrant.
Pour in the chicken stock and stir in the oyster sauce, fish sauce and the soy sauce. Add the cooked vermicelli. Increase the heat to high and bring it to a boil. Remove from heat and then add the prawns and bean sprouts. Cover the casserole dish and bake it for 8-10 minutes, until the prawns are pink. Garnish with chopped coriander leaves and serve hot with plain rice.
Photo Courtesy Of: Â stu_spivack