I remember goong ob woonsen from wedding banquets. Many Thai wedding banquets serve Chinese and Chinese influenced dishes like this one. It usually comes in a clay pot. It is always one of my favourites.
2 Servings,
Prep Time: 20 Minutes, Total Time: 40 Minutes
- 5-7 sprigs cilantro
- 1 bundle Clear Noodles
- 1 clove garlic
- 1 tablespoon ginger
- 1 onion
- 30 peppercorns
- sesame oil
- 6 shrimp
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sugar
Tips and Techniques
The key to this dish is the hotness of the pepper. I use peppercorn rather than ground pepper.
Method
Cilantro roots are actually used in this recipe, but cilantro is rarely sold with roots in the US. If you have some cilantro roots, do use a couple in place of cilantro sprigs. I use 6 large shrimp for this recipe. I don't devein the shrimp or peel the shell off. Whole shrimp with heads and shell give a wonderful presentation.
Soak clear noodles in hot water for 5-10 minutes. Snip the noodles into smaller and more manageable lengths so they are easier to serve.
Ground garlic, ginger, cilantro, pepper in a mortar or food processor. I like using my mortar because the peppercorns seem to escape the knife. Use a medium size onion. Peel and slice onion thin.
Heat up a tablespoon of oil in a wok over low heat. Add the ground ingredients and stir fry for a minute. Add onion and stir until the onion is tender then turn off the heat. Drain and add the clear noodles to the pan. A little water in the noodles is ok since it will keep the noodles soft when baking. Baking tends to take the moisture out of the noodles and the dish loses its taste if it becomes dry when baking. Add soy sauce, sugar,and a few drop of sesame oil. Mix well.
Warm up the oven to 400 degrees. Pour the noodle mixture into an oven-proof dish or clay pot. Add shrimp on top and cover. Bake for 20 minutes or until the shrimp is done.
Serve hot with rice.
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