Goong Ob Woonsen Recipe

Goong Ob Woonsen is a Thai clay-pot classic: plump prawns and slippery glass noodles steamed together with ginger, coriander roots and a savoury soy-based sauce. Lifting the lid releases a cloud of fragrance that is half the experience.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

480

Ingredients

• 12 large prawns, cleaned and deveined
• 150 g glass noodles (bean thread), soaked
• 3 tablespoons vegetable oil
• 1 thumb-sized piece of ginger, sliced
• 3 coriander roots, bruised
• 4 garlic cloves, sliced
• 1 spring onion, cut into lengths
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon sesame oil
• Coriander leaves, to garnish

Instructions

1. Soak the glass noodles in warm water for 10 minutes, then drain and cut into shorter lengths.
2. Heat the oil in a clay pot or heavy pot and fry the ginger, coriander roots and garlic until fragrant.
3. Add the noodles and toss with both soy sauces, oyster sauce, sugar and white pepper.
4. Arrange the prawns on top of the noodles, cover tightly and cook on medium heat for 8 to 10 minutes until the prawns turn pink and the noodles are tender.
5. Drizzle with sesame oil, add the spring onion and cover for 1 minute more.
6. Serve straight from the pot, garnished with coriander leaves.

Pro tips

• A tight-fitting lid is essential so the steam cooks the prawns and noodles evenly.
• Do not overcook the prawns; they turn rubbery quickly once pink.
• Soaking the noodles just until pliable stops them from turning mushy.
• A clay pot gives the best flavour, but any heavy lidded pot works.

Frequently asked questions