Thai Casseroled Prawns

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Thai Casseroled Prawns
Serves 4
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!
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  1. 8 prawns, large green prawn peeled
  2. 2 tbsp vegetable oil
  3. 5 cloves chopped garlic
  4. 500 g glass noodles, soaked in water
  5. 7 thin slices of ginger
  6. 10 peppercorns
  7. 1 tbsp dark soy sauce
  8. 2 tbsp oyster sauce
  9. 2 tbsp seasoning sauce
  10. 2 tbsp sesame oil
  11. 2 tbsp light soy sauce
  12. 2 tbsp sugar
  13. 1⁄2 cup water
  14. 2 shoots of shallots, sliced
  15. Thai basil, fresh leaves to garnish
  1. Spread vegetable oil on the inner pan, then layer peppercorns, chopped garlic, sliced ginger and large green prawn peeled into the inner pan.
  2. 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.
  3. Pour the mixture into the rice cooker’s inner pan, and close the outer lid.
  4. Press Menu Select key to select Steam Mode, set steaming time to 15 minutes, and then press Start key.
  5. Wait until you hear the beep sounds indicating that cooking is done. Afterwards, open the outer lid, add sliced shallots, and mix them thoroughly.
  6. Serve into noodle bowls and garnish with sprigs of fresh Thai basil
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