MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Kung Op Wun Sen (Baked Prawns and Mungbean Noodles)
  Categories: Thai, Seafood, Ceideburg 2
       Yield: 1 servings
  
       1 lb Prawns
       5    Coriander roots, crushed
       1 tb Pepper corns
       1    Onion, thinly sliced
       3 sl Ginger, crushed
       2 tb Cooking oil
       1 tb Maggi sauce
     1/4 ts Salt
       1 tb Sugar
       1 tb Oyster sauce
       2 tb Light soy sauce
       1 ts Sesame oil
       1 tb Whiskey
       2 c  Mungbean noodles, soaked
            -and cut into short lengths
  
   Here’s a goody that came out of my new Thai cookbook.  It’s easy and
   quick to do and quite tasty.  It’s a baked dish, which is unusual for
   Thai cooking.  I suspect that originally, it would have been steamed.
   Next time I'll try it that way or put a tablespoon of water or sherry
   in each bowl. It seemed a tad dry to me.  I cooked it in individual
   French onion soup bowls with lids.
   
   Place the oil in a wok, heat and stir fry the coriander root, ginger,
   pepper and onion.  When fragrant, remove from the wok and place in a
   mixing bowl.
   
   Add the noodles, the sauces. salt, sugar, sesame oil and whiskey,
   toss the noodles until well coated, and then add the prawns and toss
   well once again.
   
   Divide the noodles and prawns into four individual portions; place
   each portion in a lidded cup, and close the lids.  Place the cups on
   a baking tray and bake at 460F until the prawns are done (about 10
   minutes).
   
   Serve hot with fresh vegetables, such as tomatoes and spring onions.
   Serves four.
   
   From “The Elegant Taste of Thailand, Cha Am Cuisine” by Sisamon
   Kongpan and Pinyo Srisawat.  SLG Books, Berkeley and Hong Kong, 1989.
   ISBN 0-943389-05-4.
   
   If you can buy coriander bunches with the roots untrimmed you'll be
   in good shape.  If not, substitute stems.  I left it out as the
   person I was eating with doesn't like coriander at all.  It doesn't
   say to, but I cracked the peppercorns slightly before adding them to
   the mix.  By light soy sauce, they mean like in thin soy, rather than
   as in “lite” soy sauce.
   
   Maggi Sauce is a condiment sauce++originating in France, I believe++
   popular in Asia.  It’s somewhat like a slightly thick soy sauce.  It
   can be found in the gourmet sections of supermarkets as well as in
   Asian markets. If I didn't have any, I'd use thick Chinese soy in
   it’s place. If you can find the Maggi Sauce grab it.  It lasts
   virtually forever in the fridge. Get a small bottle, though.  I run
   across very few recipes that call for it.  It’s used as a table
   condiment in Asia and is often seen on the tables at Vietnamese
   restaurants here in the States.
   
   The mungbean noodles are the thin, clear “cellophane” noodles.  I'd
   have no qualms about using the similar thin rice noodles if I
   couldn't find mungbean ones.
   
   I picked up a neato garnish from the photo with this dish.  It shows a
   green onion “brush” with a slice of red pepper around the middle.
   Quite attractive and easy to make.  Cut a slice of scallion++the
   whitish part++about an inch and a half long.  Slice a fresh red chili
   into quarter-inch slices.  Take a length of scallion and push the
   seeds and pulp out of the chili slice.  Slip the rind down to the
   middle of the piece of scallion, then cut the exposed pieces of
   scallion with a thin, sharp blade all the way through.  Make two cuts
   vertically, then rotate the scallion and make two more cuts.  Do both
   ends, then toss the bundle into a bowl of water with lots of ice
   cubes and the slit ends will curl up making a nice, tassley looking
   garnish that’s great to eat too.  The trick is to get chilies that
   are about the same diameter as the scallions so it’s a snug fit.
   Just toss a couple of the chilly, frilly scallions into each bowl
   before serving.  It’s a little touch, but it adds a lot to the
   appearance of the dish.
   
   Posted by Stephen Ceideberg; July 23 1992.
  
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