Tag Archives: prawn

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. =)


  • 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)
  • 1g star anise or 1 pc star anise
  • 2 tsp minced ginger , roughly a thumb size ginger


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


  • Spring Onion (green chopped)


  • 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 rest of the ingredients .
  • Add in the white part of spring onion, garlic , shallots ,star anise and ginger. Stir fry till fragrant .
  • 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.

Salt and Pepper Prawn

This is another fantastic dish that is both simple and scrumptious. With only a few basic ingredients from your kitchen, you can easily whip yourself up with a satisfying meal. The way that the spices coat the outer layer of the well fried prawn is absolutely worth getting your hands dirty for, in fact I couldn’t help but lick my fingers to lap up that flavourful goodness. I always keep the shells on for such dish, as they provide additional flavour which gives your dish a more complex profile, but its really up to you.


  • 350g prawn ( washed and pat dry, antenna removed, deveined, slit the back open, shell intact)
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper + extra for topping
  • 1.5 tbs potato starch
  • thumb size ginger (thinly sliced)
  • 1 tbs minced garlic
  • 30g chopped spring onion + extra for topping
  • 2 big red chili (sliced, not deseeded, deseed if you prefer less spicy)


  • Marinate the prawn with salt and pepper. Cover and refrigerate for 15 minutes.
  • Coat the prawn lightly with potato starch
  • In a heated wok on medium high heat, add enough oil to shallowly fry the prawn. Test the oil using a wooden chopstick. Bubbles around the chopsticks indicate that the oil is hot enough to fry. Fry for about 15-20 seconds each side or until the prawn shells turn orange. Flip the prawn to the other side to continue frying. Fry until the whole prawn turns orange (take care not to overcook the prawn). Set aside on a plate layered with kitchen towels.
  • Remove any brown bits left in the oil and leave about 2 tablespoon of oil in the wok. On medium heat, stir-fry the garlic, ginger, spring onion and chilli until fragrant.
  • Turn off the fire and mix the prawn in. Serve on a dish and add a sprinkle of black pepper and spring onion on top.
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