Claypot Prawn with Glass Noodles /砂煲冬粉虾/春雨とエビ鍋

Sister and her family visited us during Chinese New Year, stayed here for a few days. Good times always too short, looking forward to catching up with them again soon. Sis brought lots of prawns for me, both river prawn and sea prawn. Yes... I am a prawn lover. When I was still a teenage, they always brought me prawn whenever they went back to hometown. Thanks sis!

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):
300g large prawn, cleaned (I used river prawn)
50g glass 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)

Methods:

1. Heat the cooking oil and the sesame oil in pan, stir in the garlic, ginger and white parts of spring onion. Cook until aroma is released.
2. Turn the heat up, stir in prawn and cook until the color has changed.
3. Add in the black bean paste, light soy sauce and oyster sauce. Cook for about 1 minute.
4. Add in the water and bring to a boil.
5. Add in the glass noodles, pepper and salt to taste. Cook for 1 minute or so.
6. Add in the green parts of spring onion, then transfer everything into a preheated claypot.
7. Add in the cooking wine and put the lid on. Serve warm.