Kung Op Wun Sen with Crispy Garlic and Spring Vegetables
Succulent prawns baked with glass noodles in a fragrant clay pot sauce, topped with golden crispy garlic and tender spring vegetables. This beloved Thai dish combines silky mung bean noodles with bold flavours of ginger, soy, and sesame.
Ingredients
- 400g large raw prawns, shell-on
- 150g glass noodles (mung bean vermicelli)
- 8 cloves garlic, divided
- 5cm piece fresh ginger, julienned
- 150g asparagus, cut into 5cm pieces
- 100g sugar snap peas, trimmed
- 100g baby corn, halved lengthwise
- 4 spring onions, cut into 5cm lengths
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon white pepper
- 1 teaspoon caster sugar
- 180ml chicken stock
- Fresh coriander leaves, for garnish
Instructions
Soak glass noodles in warm water for 10 minutes until softened, then drain and cut into shorter lengths with scissors.
Thinly slice 5 cloves of garlic for the crispy topping, and mince the remaining 3 cloves for the sauce.
Heat 2 tablespoons vegetable oil in a small pan over medium heat. Fry the sliced garlic, stirring constantly, until golden and crispy (about 2-3 minutes). Remove with a slotted spoon and drain on paper towels. Set aside.
Preheat oven to 200°C (180°C fan).
In a bowl, combine oyster sauce, light soy sauce, dark soy sauce, sesame oil, Shaoxing wine, white pepper, sugar, and chicken stock. Whisk until sugar dissolves.
Heat remaining 1 tablespoon oil in an oven-safe casserole dish or clay pot over medium-high heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the prawns and cook for 1 minute on each side until they start to turn pink.
Add asparagus, sugar snap peas, and baby corn. Stir-fry for 2 minutes.
Add the drained glass noodles and pour the sauce mixture over everything. Toss to combine and bring to a simmer.
Cover the dish with a lid or foil and transfer to the preheated oven. Bake for 12-15 minutes until prawns are cooked through and reach an internal temperature of 63°C.
Remove from oven, add spring onions, and toss gently.
Top with crispy garlic and fresh coriander leaves. Serve immediately directly from the pot.
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