When preparing this dish, I was thinking it would be too much for me as T did not like prawn that much. To my surprise, he loved this dish and two of us was able to finish the whole pot. We loved the bean thread noodles, it absorbed all the flavours.
Was not plan to share this here until I tasted it during cooking. Quick snap with my point and shot camera, please bear with the quality of photos.
Ingredients (2-3 servings):
500g large prawn, cleaned (I used river prawn)
1-2 bundle bean-thread noodles (冬粉), soaked and drained
2 stalks spring onion, chopped (separate white and green parts)
2 cloves garlic, minced
2-3 slice ginger, minced
1 tbsp black bean paste
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cooking oil
Dash of ground pepper
1 cup water or stock
Salt to taste
1 tbsp cooking wine (I used sake)
- Heat cooking oil and sesame oil in pan, stir in garlic, ginger and white parts of spring onion. Cook until aroma is released.
- Turn the heat up, stir in prawn and cook until the colour has changed.
- Add in black bean paste, light soy sauce and oyster sauce. Cook for about 1 minute.
- Add in water and bring to boil.
- Add in bean-thread noodles, pepper and salt to taste. Cook until liquid is almost absorbed.
- Add in green parts of spring onion, then transfer everything into a preheated claypot.
- Add in cooking wine and put the lid on. Serve warm.