This is a very simple and rather fast dish to whip up. I often see food vendors selling this on the streets of Bangkok and many seafood restaurants in Thailand has this too!
Vermicelli aka Tang Hoon aka Dong Fen has no taste on its own and they easily soak up flavours of any seasonings. This is my first attempt and I am extremely happy with the results because it's packed full of flavours and everything was finished in minutes!
RECIPE for Thai Prawns Claypot Vermicelli with Happy Call Pan!
1 packet of Vermicelli (i used 3 bundles)
6-8 prawns (trimmed and de-veined but shells still on)
4-5 springs of coriander leaves and roots (cut into sections)
Few slices of ginger
6 cloves garlic (peeled and gently smashed with knife, cut into halves)
3-4 strips bacon (cut into pieces)
100ml chicken broth
1 tbsp dark soya sauce
1 tbsp sugar
1 tbsp fish sauce
1 tbsp chinese wine
1 tbsp oyster sauce
1. Soak vermicelli in water for 5-10 minutes until soft, drain and set aside
2. Heat up a little oil in HCP.
3. Add bacon and saute till brown.
4. Add coriander roots and stems (leaves set aside and add later), garlic, ginger. Saute for few minutes till fragrant.
5. Add vermicelli, sauce mixture, chicken broth and pepper.
6. Cover HCP for about 1 minute, open again and toss so that sauce mixture is evenly distributed to vermicelli.
7. Add prawns and coriander leaves on top and drizzle some sesame oil (optional)
8. Turn to medium heat and close HCP until prawns are cooked.
9. Ready to serve.
*Note: Cooking vermicelli can be a little tricky, if mixture is too dry, add some more broth or water.
* Add more pepper if you prefer it more spicy, you can also substitute this with white peppercorns.
* Serve it warm and fast :)