Thai Casseroled Prawns

4.64K 0

Thai Casseroled Prawns

Casseroled prawns with glass noodles is one of the most popular seafood dishes in Thailand. Generally cooked in a clay pot, ingredients are layered to make a flavourful concoction, rich in aromatic spices and intriguing tastes. We’ve adapted this traditional recipe so you can create it in your rice cooker in just 15 minutes!
Servings: 4


  • 8 prawns large green prawn peeled
  • 2 tbsp vegetable oil
  • 5 cloves chopped garlic
  • 500 g glass noodles soaked in water
  • 7 thin slices of ginger
  • 10 peppercorns
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp seasoning sauce
  • 2 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 2 tbsp sugar
  • 1 ⁄2 cup water
  • 2 shoots of shallots sliced
  • Thai basil fresh leaves to garnish


  • Spread vegetable oil on the inner pan, then layer peppercorns, chopped garlic, sliced ginger and large green prawn peeled into the inner pan.
  • Mix glass noodles (drained) with sesame oil, oyster sauce, light soy sauce, dark soy sauce, seasoning sauce, sugar, and water thoroughly in the mixing bowl.
  • Pour the mixture into the rice cooker’s inner pan, and close the outer lid.
  • Press Menu Select key to select Steam Mode, set steaming time to 15 minutes, and then press Start key.
  • Wait until you hear the beep sounds indicating that cooking is done. Afterwards, open the outer lid, add sliced shallots, and mix them thoroughly.
  • Serve into noodle bowls and garnish with sprigs of fresh Thai basil