Thai Goong Ob Woon Sen

Thai goong ob woon sen ( กุ้งอบวุ้นเส้น ) or shrimps with glass noodles in a clay pot is prepared in a Thai clay pot. In our part of the world, this is probably known as a casserole and it can be used just as well. I recently bought my Chinese casserole pot for very little money from an Asian supermarket.

Some recipes use a lot of peppercorns, which may not be to everyone’s taste, so feel free to reduce the quantity here. You can also make this recipe with frozen shrimps, but Gung Ob Wun Sen is only really delicious if you use fresh and, above all, uncooked prawns, whose juices can run into the glass noodles during baking.

Recommended Chinese casserole at amazon.de¹

Preparation

First of all, the clay pot should be soaked in lukewarm water for about half an hour to prevent it from cracking during baking.

In the meantime, you can start preparing the various ingredients. Let’s start with the spices: finely dice the ginger and garlic and place in a mortar. Add the tops of the coriander roots and the peppercorns and pound until you have a paste-like consistency.

In the meantime, soak the glass noodles in lukewarm water for about ten minutes. Now heat the oven to around 160 degrees Celsius (fan oven). Cut the pork belly into thin strips.

Now mix the water with the oyster sauce, the two soy sauces and the sesame oil in a small bowl. Then chop the coriander stalks and the Thai celery, including the leaves.

Remove the clay pot from the water and cover the bottom with the pork belly. Then place the ingredients on top in the following order: the spice paste from the mortar, the glass noodles, the shrimps and finally the mix of sauces.

Then cook the whole thing in the oven with the lid on for around three quarters of an hour to a whole hour, remove the lid around five minutes before the end and continue to bake the whole thing uncovered.

The gung ob wun sen is ready as soon as the prawns are cooked. Take it out of the oven, sprinkle with the coriander greens and Thai celery and then mix everything well. Divide between plates and serve immediately.