Baked Shrimp in Clear Noodles - Goong Ob Woonsen

I remember goong ob woonsen from wedding banquets. Many Thai wedding banquets serve Chinese and Chinese influenced dishes like this one. It usually comes in a clay pot. It is always one of my favourites.

2 Servings

1	Teaspoon	Sugar
1 1/2	tablespoons	soy sauce
6		shrimp
		sesame oil
30		peppercorns
1		onion
1	tablespoon	ginger
1	clove	garlic
1	bundle	clear noodles
5-7	sprigs	cilantro

Tips and substitutions

Cilantro roots are actually used in this recipe, but cilantro is rarely sold with roots in the US. If you have some cilantro roots, do use a couple in place of cilantro sprigs. I use 6 large shrimp for this recipe. I don't devein the shrimp or peel the shell off. Whole shrimp with heads and shell give a wonderful presentation.

Soak clear noodles in hot water for 5-10 minutes. Snip the noodles into smaller and more manageable lengths so they are easier to serve.

Ground garlic, ginger, cilantro, pepper in a mortar or food processor. I like using my mortar because the peppercorns seem to escape the knife. Use a medium size onion. Peel and slice onion thin.

Heat up a tablespoon of oil in a wok over low heat. Add the ground ingredients and stir fry for a minute. Add onion and stir until the onion is tender then turn off the heat. Drain and add the clear noodles to the pan. A little water in the noodles is ok since it will keep the noodles soft when baking. Baking tends to take the moisture out of the noodles and the dish loses its taste if it becomes dry when baking. Add soy sauce, sugar,and a few drop of sesame oil. Mix well.

Warm up the oven to 400 degrees. Pour the noodle mixture into an oven-proof dish or clay pot. Add shrimp on top and cover. Bake for 20 minutes or until the shrimp is done.

Serve hot with rice.

Fried Fish with Tamarind Sauce - Pla Rad Prig

From the pictures, pla rad prig looks fancy and perhaps intimidating,Fried Fish with Tamarind Sauce but it is one of the easiest, tastiest dishes you'll find. There are two steps: frying the fish and making the sauce. When the sauce is done, pour it over the fish. Voila, you have a beautiful presentation.

Servings

1	tablespoon	tamarind
2 1/2	tablespoons	sugar
1		shallot
2	cloves	garlic
2	tablespoons	fish sauce
1		fish
2-4		chili peppers
3	sprigs	cilantro	Optional

n Thailand, we use pla gow for this dish, but I have never seen it here. Any meaty white fish can be used for this recipe. When I picked the fish for the pictures, the grouper looked so good. The fish was about one pound and it is good for 2 people. My market cleans and guts the fish for customers, so I don't have to.

The Fish:
Score the fish at an angle all the way to the bones on both sides to help it cook faster and crispier. Add oil to a wok or pan, about half a cup or at least to the side of the fish. Fry the fish on low heat if you like it very crispy, which I do. It should take about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up and you end up with not so pretty fish. When the first side is cooked, flip the fish to fry the other side. It should take about 5 minutes on this side. Remove and set it on a plate. You can increase the crispiness of the fish by putting it in the oven on 350 until the sauce is ready.

The Sauce:
While waiting for the fish to cook, peel garlic and shallot. Remove seeds and stem from the chili peppers. In Thailand, we use yellow and red peppers that are not available here. So I go for the color and use habanero (orange ones) and santa fe (yellow ones). Even with the seeds and white fluff removed, the heat can be on the top threshold of what I can handle. I recommend using one or two hot peppers. If you're not a big fan of very hot food, I would recommend red and yellow bell peppers.

Chop garlic, shallot and pepper or just put them in a food processor (coarsely chopped). Add a teaspoon of oil to a wok or pan over medium heat. Add the chopped mixture and stir to release the fragrance. If you are using hot peppers, make sure you have proper ventilation because the fumes can irritate your eyes, nose and throat. Add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. Taste and see if you need more sugar, tamarind, fish sauce or just water. The sauce should be sweet, spicy and sour. When done, pour the sauce over the fish and garnish with cilantro leaves if you like.

Sever hot with rice.