Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality claypot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
This is one of our must-order dishes whenever we dine at a Thai restaurant. After learning how to cook this from Roland, I’m not so sure if I will still order this dish at all because it’s SO EASY to make and it’s equally yummy with this recipe. You must must must must try this. This is a really simple recipe, I know I say that all the time but THIS IS REALLY SIMPLE. Really!!
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 3 – 4 pax (if you’re having this as a full meal)
Serves about 6 pax (if you’re having this as one of the dishes)
300ml of water
0.5 teaspoon of chicken stock powder
1 teaspoon of sugar
2 tablespoons of fish sauce
3 tablespoons of oyster sauce
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
300g of prawns with shell on but deveined
150g of glass noodles (tang hoon)
40g of ginger – sliced
1 bulb of garlic – lightly smashed with skin off
4 stalks of Chinese parsley root – lightly smashed
0.5 tablespoon of grounded white pepper
0.5 tablespoon of grounded black pepper
1 stalk of spring onion and some Chinese parsley
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