King Prawn Tang Hoon (Serves 3-4)

Recommended Cooking Tool:
  • Buffet Casserole 26cm

  • 6-8 King Prawns, deveined (leave shells on)
  • 230g Glass Noodle (Tang Hoon)
  • 1 stalk, Spring Onion, cut 5 cm in length
  • 6-8 slices, Ginger, peeled
  • 3-4 cloves, Garlic, minced
  • 3 stalks, Coriander Roots, cut 5cm in length
  • 1 tbsp, Coarse Black Pepper
  • 3-4 tbsp Cooking Oil
Seasoning Mix:
  • 300ml Chicken Stock
  • 2 tbsp Fish Sauce
  • 4 tbsp Light Soy Sauce
  • 2 tbsp Oyster Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Sugar
Cooking Methods:
  • 1. Soak the glass noodles in room temperature water as per package instructions.
  • 2. Mix all seasoning ingredients in a large bowl.*
  • 3. In a Buffet Casserole, heat 2 tbsp cooking oil over medium heat. Then add pepper, garlic, coriander roots, spring onion and ginger. Stir-fry for 3 mins or until aromatic.
  • 4. Add in prawns along with 3 tbsp of seasoning mix, then continue to toss and stir fry until liquid evaporates.
  • 5. Toss in glass noodles and add remaining seasoning mix. Mix gradually and let it braise for 5 mins on low heat. Stir gently to make sure sauce is thoroughly distributed.
*For more flavourful noodles and prawns, soak them in seasoning mix for a few minutes