Title: Kung op wun sen (baked prawns and mungbean noodles)
 Categories: Thai, Seafood, Ceideburg 2
      Yield: 1 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
 
  Here's a goody that came out of my new Thai cookbook.  It's easy and
  quick to do and quite tasty.  It's a baked dish, which is unusual for
  Thai cooking.  I suspect that originally, it would have been steamed.
  Next time I'll try it that way or put a tablespoon of water or sherry
  in each bowl. It seemed a tad dry to me.  I cooked it in individual
  French onion soup bowls with lids.
  
  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 460F until the prawns are done (about 10
  minutes).
  
  Serve hot with fresh vegetables, such as tomatoes and spring onions.
  Serves four.