Friday, 3 April 2009

Baked Tanghoon Prawns

  • 3 stalks coriander leaves with roots
  • 3 cm old ginger, peeled and smashed
  • 1 tablespoons cooking oil
  • 3 cloves garlic, chopped
  • 1 teaspoon ground white peper
  • 1 teaspoon ground coriander seeds
  • 1 tablespoon fish sauce
  • 1/2 teaspoon dark sauce
  • 100 gm softened tanghoon or grass noodles, drained
  • 500 gm med prawns
  • 250 ml /1 cup chicken stock


  1. Cut the coriander roots off from the stock and clean the roots, then smash them with the back of a cleaver. Chop the coriander leaves and set aside for garnishing.
  2. Mix all the ingredient except prawns and tanghoon, in the large blow. Mix all well and then add the tanghoon. Mix the tanghoon and ingredients together.
  3. Place into the microweve saft plate and put the prawns on top off the tanghoon. Cover the plate and bake in the microweve for 5 mins, and then bring it's out and stire to make from bottom to be top and top to be bottom. Bake another 2-3 mins till cook.
  4. Bring out and garnish with chopped coriander leaves and serve hot with plain rice.

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