Kung Op Wun Sen (Thai Style Prawn & Pork Belly with Glass Noodles Baked in Claypot)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 very hungry pax or 4 as sides
 
Ingredients
Cilantro Paste
  • 18g Stems of Cilantro
  • 1 teaspoon Whole Black Pepper
  • ½ teaspoon Salt
  • 2 to 3 tablespoons of Oil
Cellophane Noodle in Aromatic Black Sauce
  • 180g Glass Noodles (Cellophane Noodles)
  • 4 teaspoons Black Soy Sauce (half the portion if using dark caramel soy sauce)
  • 4 tablespoons Light Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 2 teaspoons Maggi Seasoning Sauce
  • 4 teaspoons Sesame Oil
  • 1 tablespoon Sugar
  • 1 tablespoon Water
Onions and herbs mixture
  • 240g Thinly Sliced Yellow Onions (about 2 big pieces)
  • ½ cup Chinese Celery Stems (60g) - chopped into 1 cm in length
  • 28g Ginger - Cut into matchsticks size
Others
  • 200g to 300g Pork Belly (each about 1 cm in thickness and 2 inch in width)
  • 8 to 10 pieces of Big Prawns with Heads on (Trim away the feelers)
  • ¼ cup Chinese Celery Leaves (roughly chopped) - about 20 pieces of leaves
  • Garnish
  • Leaves of Cilantro
Naam Jim Dipping Sauce
  • 10g chili padi (about 7 to 8 pieces - reduce the number of chili padi for less heat)
  • 4g Cilantro stems
  • ¼ teaspoon salt
  • 10g garlic
  • 3 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1.5 tablespoon sugar
  • 1 tablespoon cilantro leaves
Instructions
The Cilantro Paste
  1. Add all the ingredients for the cilantro sauce into a blender and blend into a smooth paste
  2. Add more oil if needed
  3. Set aside for later use
The Cellophane Noodle in Aromatic Black Sauce
  1. Soak the cellophane noodles in big bowl of warm water for about 15 to 20 mins
  2. Drain the water off the cellophane noodle when it soften.
  3. In a separate small bowl, add in all the seasoning for the black sauce.
  4. Mix well and pour over the drained cellophane noodle.
  5. Mix the sauce into the noodle.
Frying the Onions and Herbs Mixture
  1. In a heated frying pan, add in the cilantro paste, onions, celery stems and ginger.
  2. Fry till the onions wilted
  3. Remove the pan from the heat and set aside
Assembling the Dish
  1. Prepare a claypot or pot with depth, that is big enough (but not oversize) for the dish
  2. Coat the pot with oil and layer the pork belly at the bottom of the dish
  3. Add in the wilted onions and herb mixture and spread it evenly across the pot.
  4. Layer in the prawns, follow by the seasoned cellophane noodles
  5. Top with the roughly chopped celery leaves
  6. Cover with lid and cook under medium low heat for about 12 mins (do not open the lid during this time).
  7. Check if the cellophane noodle is cooked. If not, just continue for another few minutes.
  8. When cooked, mix the whole pot of noodles
  9. Garnish with cilantro leaves and serve hot with the dipping sauce (optional)
Naam Jim Dipping Sauce
  1. Add all the ingredients (except the cilantro leaves) for the dipping sauce into the blender and blend until smooth
  2. Transfer into a sauce dish and add in chopped cilantro leaves before serving.
Recipe by eckitchensg at http://eckitchensg.com/2016/06/kung-po-wun-sen-thai-style-prawn-glass-noodles-baked-claypot/