Baked Tiger Prawns with Vermicelli กุ้งอบวุ้นเส้น.

Baked Tiger Prawns with Vermicelli กุ้งอบวุ้นเส้น.

A visually stunning and feminine looking plate of food but femininity hides strong, bold and punchy flavours. The vermicelli is spiked with generous Asian flavours, cooked on a bed of smoky bacon, spicy layers of fresh ginger and floral freshness of the celery and coriander. Like many of my Thai dishes a lot of ingredients cannot be found and are substituted with western ingredients with similar taste profile. The prawns have been left almost untouched to showcase their natural deliciousness. This is a very popular restaurant dish traditionally cooked in earthenware. Unfortunately I don't own one but a sauté pan seems to have worked perfectly. I hope you'll make this quintessential Thai seaside dining dish, no trip to a seafood restaurant would be complete without it.

   For the vermicelli.

In a large bowl, put in

-150ml vermicelli, add

-cold water.

Leave to soak for 20 minutes or so. 

Drain well.

Cut into, roughly, 10cm strips.

   For the prawns.

600g shelled and de-veined, seasoned with salt and pepper. 

   For the base.

-3 rashers of bacon,

-4cm sliced ginger,

-2 stalks celery,cut into large chunks

-a small handful of celery leaves,

-a small handful of coriander.

In a pestle and mortar, pound

-2tsp peppercorns,

-2cm sliced ginger,

-3 cloves garlic,

-1tsp salt.

Pound well to combine.

In a small saucepan, put in

-200ml stock,

-garlic/ginger/pepper mixture,

-1tbsp chilli oil,

-1tbsp black soy sauce,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tsp sesame oil.

Bring up to a gentle simmer.

Taste and adjust the seasoning(you may need a touch of sugar).

Pour over drained noodles.

Mix well.

   To assemble.

Grease the bottom of the pan with vegetable oil.

Place the base ingredients on the bottom of a sauté pan.

Add the dressed noodles.

Top with prawns.

Cover with a lid.

Place on the hob on medium heat until the prawns are cooked through, around 7 minutes.