Claypot Glass Noodle with Prawn

An easy one pot dish but bursting with flavour. This dish is quite simple to prepare; with only two main ingredients; the glass noodle or what we call it as tanghoon and prawn. The rest are just seasoning and spice. I pan fried the prawn with sufficient oil that would leave me some prawn oil to stir-fry the rest of the ingredients. The noodle infused with prawn oil, making it more fragrant and delicious. Try it, you won’t regret it. =)

Ingredients

210g tanghoon or glass noodle (soaked in tap water for about 20 minutes to soften then drain the liquid, set aside)
8 big prawn (legs and antennae trimmed off, deveined, washed and pat dry. Marinated with 3 tbs of cooking wine then leave for 20 minutes then wash and pat dry again)
1/4 cup oil (Note that I am using measuring cup and measuring spoons)
15g sliced garlic
2 coarsely chopped shallots
1 Spring onion (white part split open and sliced thinly, set aside the green part for garnish)
thumb sized minced ginger

Seasoning

400g water
2 tbs oyster sauce
2 tbs sesame oil
2 tbs light soy sauce (Jiang Qing preferably)
1g star anise or 1 pc star anise
3 tsp dark soy sauce
3 tsp sugar
1/2 tsp white pepper

Garnish

Spring Onion (green chopped)

Method

Mix all seasoning ingredients. Set aside.
Heat up the claypot at medium high heat, drizzle the 1/4 cup oil. Fry the prawn until it is about 80 percent cooked before taking it out. Leave the prawn oil in the claypot to stir fry the noodle.
Add in the noodle, stir fry for about 15 seconds. Add in 2/3 of the seasoning liquid and stir fry continuously so that all the noodles will slowly absorb the liquid seasoning. Infusing all the flavours in each bite.
Drizzle in the rest of the seasoning, stir fry for 10-15 seconds, add in the prawn by laying on top of the noodles, then lid on. Turn down the heat to medium, and allow it to cook for about 2-3 minutes to fully cook the prawn and leaving little liquid behind (this is to keep your noodle moist upon serving).
Turn off the heat. Remove from the stove and garnish with chopped spring onion. Serve hot.