1 lb prawns
5 coriander roots, crushed
1 tbsp pepper corns
1 onion, thinly sliced
3 slice ginger, crushed
2 tbsp cooking oil
1 tbsp maggi sauce
1/4 tsp salt
1 tbsp sugar
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp whiskey
2 cup mungbean noodles, soaked and cut in, to short lengths
A Recipe for
Baked Prawns & Mungbean Noodles - Kung Op W
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Baked Prawns & Mungbean Noodles - Kung Op W is one of thousands in the Recipes-to-go Bean Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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This is a recipe for Baked Prawns & Mungbean Noodles - Kung Op W from the recipe cookbook of Recipes-to-go (Bean)
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Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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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.
Serves: 6
Baked Prawns & Mungbean Noodles - Kung Op W Recipe brought to you by Recipes To-Go