Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baked prawns & mungbean noodles - kung op w   Yield: 6 Servings   1 lb Prawns      5 Coriander roots crushed 1 tb Pepper corns      1 Onion thinly sliced 3 sl Ginger crushed      2 tb Cooking oil 1 tb Maggi sauce      1/4 ts Salt 1 tb Sugar      1 tb Oyster sauce 2 tb Light soy sauce      1 ts Sesame oil 1 tb Whiskey      2 c Mungbean noodles  soaked and -cut into short lengths Place the oil in a wok heat and stir fry the coriander root ginger pepper and onion. When fragrant remove from the wok and place in a mixing bowl. Add the noodles the sauces. salt sugar sesame oil and whiskey toss the noodles until well coated and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes). Serve hot with fresh vegetables such as tomatoes and spring onions. From "The Elegant Taste of Thailand Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books Berkeley and Hong Kong 1989. ISBN 0-943389-05-4.