Thursday 1 August 2013

Thai Claypot Prawn Tunghoon by Pauline Lian

Thai Claypot Prawn Tunghoon

Thai claypot tunghoon for dinner.Easy to prepare.


10 garlic
1 pc ginger 
1 small pkt black peppercorn
=> Smash the above 3 ingredients lightly

3 stalks Chinese parsley (wash clean with roots. Do not cut)
1 can Chicken stock
5-6 bundles of Tung Hoon (buy from Giant "Q" brand)
1/2kg Tiger prawns
1 pc of 3-layered pork (Slice thinly. Optional)

1 tbs oyster sauce
1 tbs dark soy sauce
1 tbs light soy sauce or fish sauce
1 tbs sesame oil
2 tsp sugar
1 tbs hua teow wine
=> Mix all of above with some chicken stock


Fry garlic, ginger, black peppercorn with oil till fragrant. Add pork. Add mixed sauce and chicken stock. Let it boil.
Then add Chinese parsley to boil it in the ingredient and sauce. After that add in the tung hoon (water level should be slightly below the tung hoon).

Place prawns on top of the tung hoon. Cover the pot and let it simmer till the tunghoon absorb the gravy and the prawns turned red. Do not overcook the prawns

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