*  Exported from  MasterCook II  *
            Kung Op Wun Sen (Baked Prawns and Mungbean Noodles)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Seafood
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Prawns
    5                    Coriander roots -- crushed
    1      tablespoon    Pepper corns
    1                    Onion -- thinly sliced
    3      slices        Ginger -- crushed
    2      tablespoons   Cooking oil
    1      tablespoon    Maggi sauce
      1/4  teaspoon      Salt
    1      tablespoon    Sugar
    1      tablespoon    Oyster sauce
    2      tablespoons   Light soy sauce
    1      teaspoon      Sesame oil
    1      tablespoon    Whiskey
    2      cups          Mungbean noodles -- soaked
                         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
   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
   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.
                    - - - - - - - - - - - - - - - - - -