Thai Prawns with Glass Noodles (Goong ob Woonsen)
Goong Ob Woonsen is a classic Thai-Chinese dish where juicy prawns are cooked in a fragrant clay pot with glass noodles, soy sauces, oyster sauce, and aromatics like ginger, garlic, and coriander root. The noodles soak up all the savory juices, making the dish both comforting and deeply flavorful.
Ingredients
- 4 large fresh prawns (shell-on, deveined)
- 100 g glass noodles
- 3 stalks spring onions chopped
- 3 stalks Chinese celery chopped
- 1 knob old ginger thinly sliced
- 1 head garlic minced
- 4 coriander roots lightly crushed
- 1 pinch whole white peppercorns crushed
- 1 tbsp ground white pepper
- 1 tbsp sugar
- 4 tbsp oyster sauce
- 2 ½ tbsp light soy sauce
- 2 tbsp dark sweet soy sauce
- 1 ½ tbsp sesame oil
- 200 ml water
Instructions
- Soak the glass noodles in water until softened, then drain.
- In a bowl, mix water, oyster sauce, light soy sauce, dark sweet soy sauce, sesame oil, and sugar. Stir until the sugar is fully dissolved. (No need to heat)
- Add the prawns to the sauce and let them marinate for 5 minutes. Then remove the prawns and set them aside in a separate bowl.
- Pour the sauce into a saucepan or clay pot. Arrange the prawns over the sauce, then place the glass noodles on top. Sprinkle with ground white pepper.
- Cover with a lid and cook over low heat until the prawns are pink and just cooked through and the noodles have absorbed most of the sauce (about 6–8 minutes).
- Garnish with spring onions and Chinese celery before serving.
Notes
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