Baked Shrimps With Glass Noodles (tanghoon)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 stalks cilantro (with roots intact)
• 2 1/2 inches old ginger, peeled and smashed with cleaver
• 1 tablespoon canola oil
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon pepper
• 1 cup chicken stock
• 1 tablespoon fish sauce
• 1/2 teaspoon dark soy sauce
• 1 cup softened rice noodles, drained (100g)
• 1 kg large shrimp or 1 kg shrimp

Recipe

• 1 soak glass noodles in warm water, for 15mins or so.
• 2 do not let it get too mushy.
• 3 preheat oven to 180c/ 350f.
• 4 cut the roots off the cilantro stalks, about 2" from the bottom.
• 5 clean the roots, then smash with back of a cleaver.
• 6 chop the cilantro leaves and set aside for garnishing.
• 7 heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
• 8 add chicken stock, fish sauce, dark soy sauce and glass noodles.
• 9 bring to boil, then turn off the heat.
• 10 transfer mixture to a baking dish (if not using a flame-proof casserole).
• 11 add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
• 12 garnish with chopped cilantro and serve hot.