Thai Style Prawns with Glass Noodles

Ingredients:

8 fresh prawns (cleaned, remove head and shell on)

1 bundle glass noodles (soak in room temperature water until softened and drained)

2 shiitake mushrooms (soaked and sliced)

3 cabbage leaves (cut into small chunks)

1 tbsp. cooking oil

5 slices ginger (peeled)

3 garlic cloves (peeled and sliced)

1 shallot (peeled and sliced)

1 sprig spring onion (cut into 1" sections)

Sauce:

100 ml. water

1/2 tsp. chicken stock granules

1 tbsp. light soy sauce

1 tsp. dark soy sauce (add a bit more, depending on the darkness of your sauce)

1/2 tbsp. oyster sauce

1/2 tsp. sugar (to taste)

Dash of ground black pepper

1/2 tsp. sesame oil

Methods:

1. In a pot, add in all the sauce ingredients, bring to a gentle boil, then remove from heat and set aside.
2. In a medium heated wok, add in 1 tablespoon cooking oil and saute the ginger, garlic and shallot until fragrant.
3. Turn heat up and add mushroom and cabbage.  Toss well.
4. Place prawns and softened glass noodles into the wok and pour in the sauce.
5. Mix well and bring to a boil.  Stir in between cooking and cook until the noodles is softened.
6. Taste and adjust with more seasoning if needed.
7. The glass noodles will continue to absorb the sauce.  If it appears too dry, add in a bit more water.
8. Garnish with spring onions, stir to mix and dish it into a claypot.
9. Serve immediately.

This recipe is adapted from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.