Instructions

• Soak the 100 g glass noodles in cold water until softened, then drain and set aside.
• In a bowl, whisk together 200 ml water, 4 tbsp oyster sauce, 2 ½ tbsp light soy sauce, 2 tbsp dark sweet soy sauce, 1 ½ tsp sesame oil, 1 tbsp sugar, the 1 head minced garlic, and the pinch of crushed whole white peppercorns. Stir until the sugar is dissolved.
• Add the 4 large fresh prawns (shell-on, deveined) to the sauce and let them marinate for 5 minutes. After 5 minutes, remove the prawns from the bowl and set them aside, keeping the sauce for cooking.
• Place a saucepan or clay pot over low heat. Pour the reserved sauce into the pot. Scatter the 4 coriander roots (slightly crushed) and the knob of thinly sliced ginger into the sauce so they sit on the bottom and can infuse the liquid.
• Add the drained glass noodles into the pot, spreading them evenly so they sit in the sauce and over the coriander roots and ginger.
• Arrange the marinated prawns on top of the noodles. Evenly sprinkle the 1 tbsp ground white pepper over the prawns and noodles.
• Cover the pot with a lid and cook over low heat until the prawns turn pink and are just cooked through and the noodles have absorbed most of the sauce, about 6–8 minutes.
• Remove from heat, transfer to a serving dish, and garnish with the chopped spring onions (3 stalks) and chopped Chinese celery (3 stalks) before serving.