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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Kung Op Wun Sen (Baked Prawns and Mungbean Noodles)

  3. Categories: Thai, Seafood, Ceideburg 2

  4. Yield: 1 servings

  5. 1 lb Prawns

  6. 5 Coriander roots, crushed

  7. 1 tb Pepper corns

  8. 1 Onion, thinly sliced

  9. 3 sl Ginger, crushed

  10. 2 tb Cooking oil

  11. 1 tb Maggi sauce

  12. 1/4 ts Salt

  13. 1 tb Sugar

  14. 1 tb Oyster sauce

  15. 2 tb Light soy sauce

  16. 1 ts Sesame oil

  17. 1 tb Whiskey

  18. 2 c Mungbean noodles, soaked

  19. -and cut into short lengths

  20. Here's a goody that came out of my new Thai cookbook. It's easy and quick to do and quite tasty. It's a baked dish, which is unusual for Thai cooking. I suspect that originally, it would have been steamed.

  21. Next time I'll try it that way or put a tablespoon of water or sherry

  22. in each bowl. It seemed a tad dry to me. I cooked it in individual

  23. French onion soup bowls with lids.

  24. Place the oil in a wok, heat and stir fry the coriander root, ginger,

  25. pepper and onion. When fragrant, remove from the wok and place in a

  26. mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey,

  27. toss the noodles until well coated, and then add the prawns and toss

  28. well once again.

  29. Divide the noodles and prawns into four individual portions; place

  30. each portion in a lidded cup, and close the lids. Place the cups on

  31. 460F until the prawns are done

  32. minutes).

  33. Serve hot with fresh vegetables, such as tomatoes and spring onions.

  34. Serves four. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon

  35. Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.

  36. ISBN 0-943389-05-4.

  37. If you can buy coriander bunches with the roots untrimmed you'll be

  38. in good shape. If not, substitute stems. I left it out as the

  39. person I was eating with doesn't like coriander at all. It doesn't

  40. say to, but I cracked the peppercorns slightly before adding them to

  41. the mix. By light soy sauce, they mean like in thin soy, rather than

  42. as in "lite" soy sauce.

  43. Maggi Sauce is a condiment sauce

  44. originating in France, I believe

  45. popular in Asia. It's somewhat like a slightly thick soy sauce. It

  46. can be found in the gourmet sections of supermarkets as well as in

  47. Asian markets. If I didn't have any, I'd use thick Chinese soy in

  48. it's place. If you can find the Maggi Sauce grab it. It lasts

  49. virtually forever in the fridge. Get a small bottle, though. I run

  50. across very few recipes that call for it. It's used as a table

  51. condiment in Asia and is often seen on the tables at Vietnamese

  52. restaurants here in the States.

  53. The mungbean noodles are the thin, clear "cellophane" noodles. I'd

  54. have no qualms about using the similar thin rice noodles if I

  55. couldn't find mungbean ones.

  56. I picked up a neato garnish from the photo with this dish. It shows a

  57. green onion "brush" with a slice of red pepper around the middle.

  58. Quite attractive and easy to make. Cut a slice of scallion

  59. the

  60. whitish part

  61. about an inch and a half long. Slice a fresh red chili

  62. into quarter-inch slices. Take a length of scallion and push the

  63. seeds and pulp out of the chili slice. Slip the rind down to the

  64. middle of the piece of scallion, then cut the exposed pieces of

  65. scallion with a thin, sharp blade all the way through. Make two cuts

  66. vertically, then rotate the scallion and make two more cuts. Do both

  67. ends, then toss the bundle into a bowl of water with lots of ice

  68. cubes and the slit ends will curl up making a nice, tassley looking

  69. garnish that's great to eat too. The trick is to get chilies that

  70. are about the same diameter as the scallions so it's a snug fit.

  71. Just toss a couple of the chilly, frilly scallions into each bowl

  72. before serving. It's a little touch, but it adds a lot to the

  73. appearance of the dish.

  74. Posted by Stephen Ceideberg; July 23 1992.

  75. MMMMM


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