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Singaporean Baked Prawns with Glass Noodles (Sotanghon)

Ingredients:

100 grams sotanghon (glass noodles), soaked in water to soften then drained
¼ cup oil
¼ cup crushed garlic
10-peso-coin-sized ginger
2 tbsp. wansuy roots (save leaves for garnish)
1 tsp. pepper
1 tbsp. soy sauce
1 tbsp. fish sauce
1 beef cube
2 cups water
400 grams medium-sized prawns (peeled and deveined), with the head and one part of the tail still intact

For the sauce:
Calamansi
Soy sauce
1 tsp. sesame oil

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Singaporean Baked
Prawns with Glass
Noodles (Sotanghon)

Ingredients:

100 grams sotanghon (glass noodles),
soaked in water to soften then drained
¼ cup oil
¼ cup crushed garlic
10-peso-coin-sized ginger
2 tbsp. wansuy roots (save leaves for garnish)
1 tsp. pepper
1 tbsp. soy sauce
1 tbsp. fish sauce
1 beef cube
2 cups water
400 grams medium-sized prawns (peeled and deveined), with the head and one part of the tail still intact

For the sauce:
Calamansi
Soy sauce
1 tsp. sesame oil

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Procedure:

1. Heat the oil in a frying pan and sauté the garlic, ginger and wansuy roots for 1 minute. Then, add the remaining ingredients: pepper, soy sauce, fish sauce, beef cube and water
2. Wait for it to boil then add the glass noodles. Transfer it to a round plate.
3. Arrange the prawns on top of the glass noodles then cover the plate with cling wrap. Put inside the Samsung Smart Oven and set to Microwave + Convection for 5 minutes. Remove cling wrap. Garnish with wansuy leaves.
4. Place the filling in 4 ramekins. Top it with mashed potato then the quickmelt cheese.

Procedure:

1. Heat the oil in a frying pan and sauté the garlic, ginger and wansuy roots for 1 minute. Then, add the remaining ingredients: pepper, soy sauce, fish sauce, beef cube and water
2. Wait for it to boil then add the glass noodles. Transfer it to a round plate.
3. Arrange the prawns on top of the glass noodles then cover the plate with cling wrap. Put inside the Samsung Smart Oven and set to Microwave + Convection for 5 minutes. Remove cling wrap. Garnish with wansuy leaves.
4. Serve with calamansi, soy sauce and 1 tsp. sesame oil
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