This recipe is a flavorful and comforting dish that combines succulent prawns, tender glass noodles, and Napa cabbage. The dish is elevated with a rich garlic-shallot paste and a homemade prawn stock that brings out the natural sweetness of the prawns. It's a perfect meal for seafood lovers and is sure to impress with its vibrant flavors.
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Mince shallots, garlic, and ginger. Chop cilantro stems. Dice the chilies. Tear the Napa cabbage into large pieces.
Remove the shell from the prawns while leaving the tail on and devein them. Place all prawn heads into a stock pot or wok.
Sauté the prawn shells at medium-high heat until they start to brown slightly. Add water and salt, scrape off the browned bits stuck to the wok, and simmer for 10–15 minutes. Remove the shells.
Let the glass noodles soak for 10 minutes at room temperature. Drain them and marinate with light and dark soy sauce.
Heat cooking oil in a wok and sauté the shallots, garlic, and ginger for about 30–60 seconds until fragrant and light golden brown. Add the seasoning ingredients and stir until well combined. Set aside.
Place the Napa cabbage into the pot, add the marinated glass noodles on top of the cabbage, and layer the prawns on top.
Spread the shallot garlic paste over the prawns and pour in the prawn stock. Cook at medium-low heat with the lid on for 8–10 minutes or until the gravy bubbles at the sides and the prawns turn pink. Garnish with chopped cilantro leaves.
Ensure the prawns are fresh for the best flavor.
Do not overcook the prawns as they can become rubbery.
Adjust the spice level by adding or reducing the bird eyes chilies.
Soak the glass noodles properly to avoid them being too hard or chewy.
Can I use other types of noodles?
Yes, you can substitute glass noodles with rice noodles or vermicelli, but the texture and flavor may vary.
Can I make this dish vegetarian?
You can replace prawns with tofu or mushrooms and use vegetable stock instead of prawn stock.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the prawns.
Can I use frozen prawns?
Yes, but make sure to thaw them completely and pat them dry before cooking.
What can I serve with this dish?
This dish pairs well with steamed rice or a light side salad.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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