Thai cuisine · Fish & Seafood

Clay Pot Shrimp with Glass Noodles

Shrimp and glass noodles steamed in a sealed pot over ginger, garlic and pepper, so the broth soaks fully into the noodles.

Ingredients · for 4 servings

• 500 g shrimp
• 200 g glass noodles
• 4 cm ginger
• 6 garlic cloves
• 3 coriander roots (or coriander stems)
• 1 tsp peppercorns
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp sesame oil
• 250 ml chicken stock
• 3 spring onions

Instructions

1. Soak the glass noodles in cold water for 15 min. until pliable, drain and cut through once with scissors.
2. Cut the ginger into fine matchsticks, roughly chop the garlic, and pound the coriander roots and peppercorns in a mortar to a coarse paste.
3. Stir together the light soy sauce, oyster sauce, sugar and chicken stock, and let the drained noodles soak in it for 5 min.
4. Pour the sesame oil into a heavy pot, spread the ginger, garlic and pepper paste over the bottom, and layer the noodles with their liquid on top.
5. Lay the shrimp on top, seal the pot tightly and steam over medium heat for 8–10 min. until the shrimp are pink and the noodles have absorbed the liquid.
6. Remove the lid, gently fold everything from bottom to top, sprinkle with spring onion rings and serve straight from the pot.