150 g glass noodles
(soaked till soft, drain and set aside)
12 fresh medium prawns
1 tomato – quartered
2 fresh red chilli – slit
4 small red/green chilli padi
1 big onion – sliced
4 cloves garlic
2 stalks lemongrass – bruised
4 pieces kaffir leaves
2 inch galangal – bruised
2 tbsp Knorr tom yum paste
1 tsp Knorr Hao Chi All-In-One Seasoning powder
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
Juice of 1 lime
500 ml prawns stock or chicken stock
1 tbsp sugar
1 tsp mixed black & white pepper
1) Trim and discard sharp edges of the prawns and deveined. Coat with some corn flour.
2) Heat oil in a claypot and saute onion till soft, add in garlic, galangal, lemongrass, kaffir leaves, coriander root and continue to fry till aromatic. Add in the sauce ingredients, tomato and bring to a boil. Lower heat and continue to simmer for 2 minutes. Taste accordingly and adjust to your preference.
3) Add in tang hoon and arrange the prawns on top of the tang hoon. Cover claypot with lid and simmer over low to medium high heat for 2-3 minutes.
4) Open the lid and using a chopstick to stir through to coat the tang hoon evenly. Cover again and cook for another 1-2 minutes or until tang hoon have just absorbed all the liquid and prawns is just cook. (add some water if you want more gravy).
5) Garnish with coriander leaves and small chilli padi. Serve in claypot while still hot.