Goong Ob Woonsen | Spicy Thai Prawns with Glass Noodles

Soak the glass noodles in a bowl of lukewarm water for about 7 to 10 minutes until pliable. Then drain, roughly snip with kitchen shears, and let drain thoroughly.

Rinse the prawns under cold water and pat dry. Peel the garlic cloves and lightly crush them. Slice the ginger thinly. Wash the spring onions and cut into approx. 3 cm pieces. Wash the coriander – finely chop the stems (they form the aromatic base) and set the leaves aside for garnish.

For the aromatic sauce, stir together soy sauce, oyster sauce, sesame oil, brown cane sugar, ground black pepper, and about 60 ml of water in a small bowl until smooth. Mix the drained glass noodles with half of the seasoning sauce.