Recipes / International dishes / Glass Noodles

Thai Goong Ob Woonsen (Baked Prawns and Glass Noodles), Made with Monk Fruit Sweetener

Name: Thai Goong Ob Woonsen (Baked Prawns and Glass Noodles), Made with Monk Fruit Sweetener
Total time: 30 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: 150g glass noodles; about 300g medium large head on shrimp (10 shrimp); 1/2 teaspoon white peppercorns; 5 large garlic cloves; 1 piece of ginger, about 10 thin slices; 1 handful cilantro stems; 2 to 3 tablespoons cooking oil; 2 to 3 spring onions; for the sauce: 1.5 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon dark soy sauce, 2 teaspoons kOBE Monk Fruit Blend, 1 teaspoon sesame oil, 120ml water

International dishesGlass NoodlesThailand30 minutes

Goong ob woonsen is a pot of glass noodles steamed in a soy based sauce, with head on shrimp so the roe runs down into every strand. The smell of white peppercorns pounded with cilantro roots is what marks this dish.

The hard part is judging the liquid, since the sauce often dries up before the noodles are done. When that happens, add a few spoonfuls of water and put the lid back on. Soak the glass noodles in warm water for only 10 to 15 minutes; any longer and they turn mushy in the pot.

This batch weighs about 780g, at roughly 157 calories per 100g.

Nutrition (this recipe makes 2 servings)

212.7kcal

13gprotein

7gfat

0.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch makes about 2 servings. Bring the whole pot to the table for two, or divide the noodles and shrimp evenly between 2 plates.

Ingredients for the batch

150g glass noodles
about 300g medium large head on shrimp (10 shrimp)
1/2 teaspoon white peppercorns
5 large garlic cloves
1 piece of ginger, about 10 thin slices
1 handful cilantro stems
2 to 3 tablespoons cooking oil
2 to 3 spring onions
for the sauce: 1.5 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon dark soy sauce, 2 teaspoons kOBE Monk Fruit Blend, 1 teaspoon sesame oil, 120ml water

Method

Soak 150g of glass noodles in warm water for 10 to 15 minutes until soft, rinse and drain.
Rinse about 300g of large head on shrimp and trim the antennae and sharp head tips.
Arrange the shrimp and noodles in a deep dish.
Mix the sauce from 1.5 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 teaspoon of dark soy sauce, 2 teaspoons of kOBE Monk Fruit Blend, 1 teaspoon of sesame oil and 120ml of water.
Pour the sauce over the shrimp and noodles and turn everything once to coat.
Thinly slice about 10 pieces of ginger and cut the cilantro stems into short lengths.
Pound 1/2 teaspoon of white peppercorns, add 5 large garlic cloves and pound again, then add the cilantro stems and work everything into a rough paste.
Set a pot over the heat, add 2 to 3 tablespoons of cooking oil and slowly stir in the paste over medium heat, then add the ginger and stir until fragrant.
Tip in all the shrimp, noodles and sauce, arranging the shrimp on top and the noodles underneath.
Cover, keep the heat medium high, and once the sauce boils lower it to medium and cook for another 2 to 3 minutes.
Turn the noodles, move the shrimp underneath, cover and cook for another 2 to 3 minutes, then taste. If the sauce dries up before the noodles are done, add a few spoonfuls of water.
Turn off the heat, scatter over 2 to 3 chopped spring onions and cover for a few minutes to let them soften.

Tips

A piece of pork fat is used in the classic version; cooking oil or chicken fat is just as fragrant.
If you can find cilantro with the roots attached, use the roots for far more aroma.
Leave the shrimp heads on so the roe runs out into the noodles.
A clay pot or a heavy based pot spreads the heat evenly and keeps the noodles from catching.
kOBE Monk Fruit Blend takes a moment to dissolve, so let the sauce sit for 5 minutes and stir again before pouring it over the shrimp.
Do not lift the lid repeatedly, as the escaping steam cooks the noodles unevenly.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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