The meal I proposed to myself last week was prompted by a recent visit to KILN in Soho. For anyone who loves regional Thai food, sadly something the Thais over here neglect or underestimate would succeed, it’s a simple must. Fellow Thais in the Thai food industry - you might find this heartbreaking - but you didn’t do it so somebody else did, and gasp you might - they're not Thai?! Not even half?!. 

The dish I had there was a Clay Pot Baked Glass Noodles with Tamworth Belly & Brown Crab meat, I attempted the more classic version of Goong Ob Woonsen with the help of mum over phone. It’s one of those - simply explained, utterly difficult to execute.

For all it’s spices and aromatics, it’s still considerably delicate compared to the rest within the Thai food spectrum. Yeah, sounds funny, subtle Thai dish? 

Of course I had the wine for the occasion so the decision was influenced. I often trick or manoeuvre myself into decisions. Born an indecisive you learn.

My wine is our new Lauer Riesling. This is a Saar Riesling that’s delicate and effusive of orange blossoms, citrus and crunchy white peach. Not overly fruity, lots of emphasis on minerals and precision. Not as assertive as our Rheingaus or Mosels but flatters herbs and spices just as well.

Goong Bb Woonsen
Hopefully you’ll have the basics of an asian pantry, if not, sort it out and I’ll do my best to be clear  and concise. here goes…

Serving two

4 black tiger prawns, unshelled head and all

1 tbsp of white pepper corns

1 tbsp of black pepper corns

300g of glass noodles/vermicelli (mung bean, not rice)

1 tsp sesame oil

1 tbsp of dark soy

3 tbsp of light soy

3 tbsp of oyster sauce

1 tsp of sugar

150 ml of water 

1 chicken stock cube

2 tbsp coriander root or stem

a handful of coriander for garnish

2 tbsp of spring onions

3 strips of bacon or fatty thinly sliced pork belly

3 tbsp of ginger, thinly sliced

6 cloves of garlic

Soak the the noodles in room temperature water for ten minutes until soft then drain, cut down the spine of the prawns and remove the vein.
Make the sauce: combined water, stock cube, dark, light soy with oyster sauce with sugar crush the garlic, pepper corns and coriander. Root/stem into a loose paste ideally you'll use a clay pot, if not a saucepan will do.

Line the bottom of the pot/pan with the bacon, then layer over with the ginger, the paste and the noodles. The prawns sit on top. Pour over sauce and cover, cook on medium heat for 15 minutes.
When the prawns start to turn orange, give the head a little squeeze for some of that good rich tomalley to intensify the flavours. L
ift up the prawns, stir the noodles, sprinkle with onions, coriander and serve.