Baked Prawn with Mung Bean Noodle (Kung Op Wun Sen)
Ingredients 8-10 prawns 2 strips becon 2 small packs mung bean noodles 4-5 cloves fresh garlic 4-5 sliced ginger 1 tsp whole peppercorns 2 Tbsp thin soy sauce 1 tsp dark soy sauce 2 Tbsp oyster sauce 2 tsp sugar 1 Chinese celery 1 cup chicken broth
Preparation 1. Preheat oven to 400° F. Soak mung bean noodles about 10 minutes or until soft and drain. Clean prawns (peel shell and devein is optional) 2. Peel garlic, cut Chinese celery stem, wash dirt, then crush garlic, pound whole peppercorns and chop Chinese celery. Mix thin soy sauce, dark soy sauce, oyster sauce, sugar, chicken broth, slided ginger, pounded garlic and peppercorns in mixing bowl. Add drainned mung bean noodles, let noodles absorb sauces about 5 minutes. 3. Cut becon about 3" long and place in baking dish. Divide half of mung bean noodles and place on becon. Layer 4-5 prawns, remaining mung bean noodle, 4-5 prawns, and all sauce mixture in dish. 4. Cover dish and bake 25-30 minutes or until prawns cook. Top with chopped Chinese celery, cover, and bake an additional 2 minutes. 5. Let stand 5 minutes before serving.
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