Kung Op Wun Sen (Thai Style Prawn & Pork Belly with Glass Noodles Baked in Claypot)
- erinna Chng
- 3 days ago
- 1 min read
Thai Style Glass Noodles baked in Claypot one of my favourite Thai Dish and it’s a must order dish on the menu in a Thai Restaurant.
It’s a umami-rich, peppery and super well-flavoured glass noodle (Cellophane noodle) baked with prawns & pork belly over a pot of aromatic Thai flavored herbs and onions. It’s a very yummy dish that you must definitely cook at home to wow your family and guest. Well, be prepared they will keep asking for it.
This recipe also provide recipe for a versatile Thai Spicy & Tarty Dipping Sauce that goes very well with the pot of noodles, prawns and pork.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
The Cilantro Paste
Add all the ingredients for the cilantro sauce into a blender and blend into a smooth paste
Add more oil if needed
Set aside for later use
The Cellophane Noodle in Aromatic Black Sauce
Soak the cellophane noodles in big bowl of warm water for about 15 to 20 mins
Drain the water off the cellophane noodle when it soften.
In a separate small bowl, add in all the seasoning for the black sauce.
Mix well and pour over the drained cellophane noodle.
Mix the sauce into the noodle.
Frying the Onions and Herbs Mixture
In a heated frying pan, add in the cilantro paste, onions, celery stems and ginger.
Fry till the onions wilted
Remove the pan from the heat and set aside
Assembling the Dish
Prepare a claypot or pot with depth, that is big enough (but not oversize) for the dish
Coat the pot with oil and layer the pork belly at the bottom of the dish
Add in the wilted onions and herb mixture and spread it evenly across the pot.
Layer in the prawns, follow by the seasoned cellophane noodles
Top with the roughly chopped celery leaves
Cover with lid and cook under medium low heat for about 12 mins (do not open the lid during this time).
Check if the cellophane noodle is cooked. If not, just continue for another few minutes.
When cooked, mix the whole pot of noodles
Garnish with cilantro leaves and serve hot with the dipping sauce (optional)
Naam Jim Dipping Sauce
Add all the ingredients (except the cilantro leaves) for the dipping sauce into the blender and blend until smooth
Transfer into a sauce dish and add in chopped cilantro leaves before serving.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Kung Op Wun Sen (Thai Style Prawn & Pork Belly with Glass Noodles)
Head Chef
Adapted & Modified from Pok Pok: Food & Stories from the Streets, Homes & Roadside Restaurants of Thailand
Servings :
2 very hungry pax or 4 as sides
Calories:
813 Calories / Serve
Prep Time
15 min
Cooking Time
12 min
Rest Time
0 min
Total Time
27 min
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