Monday, 20 February 2006

Baked Prawns With Dong Fen

Saw this yummy dish from one of food blog known as My Little Cyberspot. She made this mouthwatering Thai-style Baked Prawn With Vermicelli which looks so delicious. So without hesitate I also give this recipe a go since our family is Thai food lovers too.




Ingredients:
300g Prawns
150g Vermicelli ("tanghoon")
800ml/4 Cups Chicken Stock
1 Bulb Garlic
10-15 Sprigs of Coriander
1 White Onion, finely sliced
2 Teaspoons Sugar
1 Tablespoon Light Soya Sauce
1 Tablespoon Dark Soya Sauce

Methods:
1. Preheat oven to 200 degrees. Boil chicken stock in a small pot.
2. Add in vermicelli when stock starts to boil. Cook for a few minutes then turn off the heat and let the vermicelli soak in the stock.
3. In the meantime, remove the roots of the Coriander and chop up the stems finely.
4. Blitz the chopped coriander stems and garlic in a grinder/food processor till fine.
5. Heat some oil in a wok, saute garlic mixture till fragrant. Toss in onion and continue to fry till onion is slightly soften.
6. Next add vermicelli, sugar and soya sauces, give it a stir till everything mix together. (Now see if you can resist tasting the vermicelli - it is addictive!)
7. Transfer vermicelli into a claypot or a baking tray. Arrange prawns on top and cover.
9. Bake in preheated oven for 15-20 minutes or until the prawns are cooked.

** When done, sprinkle some parsley leaves on top and serve immediately.

5 comments:

  1. what do you use to cover the aluminum tray while baking in oven?

    ReplyDelete
  2. Em.... i guess i did not cover it...but if u wan u can used alumimum foil to cover it :) HTH

    ReplyDelete
  3. hi other than baking, can we stir fry it or steam it?

    ReplyDelete
  4. hi,
    love your blog and recipes!
    this recipe was really nice...but my tung hoon is all broken and mushy. how do i prevent that?
    appreciate a pointer...thanks!

    chris

    ReplyDelete
  5. Hi Ellena,

    I must say I am so addicted to your blog when I chanced upon it 2 days ago! And I am going to try out your recipes tomorrow!

    Thank you very much for sharing!

    Cheers!
    Sherlene

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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