Recipe for Prawns and Bean Thread in Clay Pot 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb large tiger prawns, shelled and butterflied
1 tsp sea salt dissolved in 1/2 cup water
1 tsp peanut oil
8 x -10 large, 1/4 inch thick slices of fresh ginger, crushed
10 x cloves garlic, crushed but left whole
A dozen cilantro roots, cleaned and crushed, or substitute a small handful
of thick cilantro stems
2 tsp white or black peppercorns, cracked
2 x green onions, both white and green parts cut into inch-long pieces
2 sm (1.(7-ounce) or 1 medium (3.5-ounce) packages of bean thread
noodles, soaked in tap water 5-10 minutes to soften
1 tbl fish sauce
1 tbl black soy sauce (see Note)
4 tbl good-quality oyster sauce
3/4 cup mild chicken or seafood stock
Instructions:
Instructions: Soak shelled prawns in salted water about 10 minutes. Then rinse in several changes of water to remove salt. Drain well. Oil bottom of clay pot and spread ginger slices over it. Follow with garlic, cilantro roots or stems, cracked peppercorns and green onions. Layer drained, softened bean thread over them and sprinkle with a mixture of the fish sauce and black soy sauce. Arrange prawns over noodles and coat evenly
with oyster sauce. In small saucepan, heat chicken or seafood stock to boiling. Pour in gently along the side of the clay pot so that oyster sauce is not washed off prawns. Cover with lid and place clay pot over medium heat. Bring to boil and cook 5 to 8 minutes, or until prawns are just cooked and succulent.

Serve hot in clay pot, garnishing prawns with cilantro sprigs.

Note: This is a
thick, almost black soy sauce that has the sweetness of molasses. A commonly available brand has a dragonfly logo and is made by Kwong Hung Seng of Thailand.

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