Prawns & Mung Bean Noddles in Clay Pot

Prawns & mung bean noodles or commonly known in Thailand as- ‘Kung op wunsen’ is one of my dad’s all time favorite dishes! It is one of the most popular dishes at seafood restaurants in Thailand and whenever we go to the seaside for a weekend getaway- our family will be sure to order this one dish that is packed with flavor! Think ginger, garlic, black peppercorn, Chinese celery roots and leaves baked in a clay pot with fresh prawns- ooh it’s pure deliciousness!


Tiger prawns or shrimp
Mung bean noodles
Crushed mature ginger
Crushed coriander roots
1 onion, finely chopped
1 tbsp crushed peppercorn
1 tbsp brown sugar
2 tbsp light soy sauce
1 tbsp mountain seasoning sauce
1 tbsp oyster sauce
1 tbsp whisky
1 tbsp sesame oil
Cooking oil
Tips of spring onion for garnish
  1. Wash the prawns and trim.
  2. Place a wok of oil over medium heat and saute coriander roots, ginger, peppercorns and onion until fragrant. Remove from the wok, transfer to a mixing bowl.
  3. Add cooked mung bean noodles (soak dry mung bean noodles in boiling water for a few minutes to cook the noodles) and the remaining ingredients of: brown sugar, light soy sauce, seasoning sauce, oyster sauce, sesame and whiskey together- toss well. Follow with the prawns and toss again.
  4. Transfer to a clay pot, cover with a lid and place over low heat for approx 20-30 minutes until everything is cooked. Turn the heat off. Garnish with spring onion tips and best served when steaming hot!

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