Thai Claypot Prawns with Glass Noodles

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A beloved Thai comfort dish where plump whole prawns are baked with mung bean vermicelli, crispy bacon, and a fragrant mixture of garlic, ginger, and white pepper. The prawns release their briny juices as they cook, soaking into the noodles for an intensely savory one-pot meal best served piping hot.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 3 gSugar
• 28 gProtein
• 1180 mgSodium
• 420 mgPotassium
• 120 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the prawns and noodles

• 400 g whole prawns, shells and heads on, deveined
• 200 g mung bean vermicelli (glass noodles)
• 80 g streaky bacon or pork belly, thinly sliced
• 2 tbsp vegetable oil
• 6 garlic cloves, minced
• 1 inch fresh ginger, julienned
• 2 Thai bird's eye chilies, smashed (optional)
• 2 large eggs (optional)

For the seasoning sauce

• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp granulated sugar
• 1 tsp ground white pepper
• 1/2 cup chicken stock or water

For garnishing

• 2 scallions, sliced into 2-inch lengths
• Small handful of fresh cilantro
• Squeeze of lime juice

Directions

1. Preheat the oven to 220°C (425°F). Place the mung bean vermicelli in a large bowl, cover with warm water, and soak for 8-10 minutes until pliable; drain and cut into shorter lengths with kitchen scissors.
2. Heat the vegetable oil in a small skillet over medium heat. Add the minced garlic, ginger, and chilies if using, and fry for 60-90 seconds until fragrant and lightly golden. Stir in the soy sauces, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper, then pour the mixture over the drained noodles along with the chicken stock. Toss well to coat.
3. In the same skillet, render the bacon over medium heat for 3-4 minutes until crisp at the edges and the fat has melted. Remove the bacon and set aside, leaving the rendered fat in the pan.
4. Sear the prawns in the bacon fat for about 60 seconds per side just until they turn pink and start to firm up; they will finish cooking in the oven. Remove and set aside.
5. Transfer the seasoned noodles into a 25 cm claypot, ceramic baking dish, or cast-iron skillet. Tuck the seared prawns on top, scatter the crispy bacon over, and cover tightly with a lid or foil.
6. Bake in the preheated oven for 12-15 minutes until the prawns are bright orange-red and opaque, and the noodles have absorbed nearly all the liquid. If using eggs, make two small wells in the noodles, crack in the eggs, and return to the oven for 3-4 more minutes until the whites are just set.
7. Carefully remove from the oven, scatter sliced scallions and cilantro over the top, finish with a squeeze of lime, and bring the sizzling pot straight to the table. Serve immediately with steamed jasmine rice or on its own.

Cook’s Notes

• Leave the prawn heads and shells on for the deepest seafood flavor; they release essential oils that perfume the whole pot.
• Do not overbake the prawns or they will turn rubbery – they continue cooking in residual heat once out of the oven.
• If you do not own a claypot, a cast-iron Dutch oven or any heavy oven-safe casserole with a tight lid works beautifully.
• For a richer finish, drizzle a little melted butter or extra sesame oil over the noodles just before serving.
• Leftovers reheat well in a covered pan with a splash of water to refresh the noodles, though the prawns are best enjoyed fresh.

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