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Baked Prawns & Mungbean Noodles - Kung Op W

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      Title: BAKED PRAWNS & MUNGBEAN NOODLES - KUNG OP W
 Categories: Thai, Seafood, Pasta
      Yield: 6 Servings
 
      1 lb Prawns
      5    Coriander roots, crushed
      1 tb Pepper corns
      1    Onion, thinly sliced
      3 sl Ginger, crushed
      2 tb Cooking oil
      1 tb Maggi sauce
    1/4 ts Salt
      1 tb Sugar
      1 tb Oyster sauce
      2 tb Light soy sauce
      1 ts Sesame oil
      1 tb Whiskey
      2 c  Mungbean noodles, soaked and
           -cut into short lengths
 
  Place the oil in a wok, heat and stir fry the coriander root, ginger,
  pepper and onion. When fragrant, remove from the wok and place in a
  mixing bowl.
  
  Add the noodles, the sauces. salt, sugar, sesame oil and whiskey,
  toss the noodles until well coated, and then add the prawns and toss
  well once again.
  
  Divide the noodles and prawns into four individual portions; place
  each portion in a lidded cup, and close the lids. Place the cups on a
  baking tray and bake at 460 degrees F. until the prawns are done
  (about 10 minutes).
  
  Serve hot with fresh vegetables, such as tomatoes and spring onions.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon
  Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989.
  ISBN 0-943389-05-4.
 
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