Serve: 4-5
Hot Pot Ingredients:
• 80-100 g of glass noodle
• 8-10 medium prawns (or 4-6 large prawns), peeled and deveined
• 30 g pork belly or 2 slices of bacon cut into small pieces
• 2 dried whole shitake mushrooms
• 1 tablespoon sesame oil or vegetable oil
• 5 cloves garlic (crushed)
• 6 sliced gingers
• 2 stalks green onions cut into 2 inch-length
• 1/3 cup Chinese celery stalk or leaves
• Cilantro for garnish
Sauce Ingredients:
• 2 tablespoons of thin soy sauce
• 1-2 tablespoons oyster sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon of sesame oil (optional)
• ½ cup prawn stock, chicken stock or water
• 2 teaspoons of sugar
• 2 teaspoons of Asian seasoning (comes with SUYL meal kit)
Directions
1. Immerse glass noodles in water for 10 minutes. Drain and cut the glass noodles with scissors just a couple of times to make it easier to eat.
2. In a small bowl, immerse shitake mushroom for 5 minutes, then change water and soak with warm water for another 10 minutes until soft to cut into small pieces or use the whole mushroom. Keep 1/3 cup of warm water.
3. In a medium mixing bowl, add thin soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, SUYL seasoning and stock or water together and stir until the sugar is dissolved. Then add glass noodles into the sauce bowl, toss well and set aside.
4. In a heavy-bottomed pot, add sesame oil, pork belly/ bacon, crushed garlic, sliced ginger, glass noodles. Put the prawns, shiitake mushrooms, and Chinese celery on top. Cover and heat the pot over medium heat until you hear the sauce boiling inside. Then lower the heat to medium low and cook for 2 minutes.
5. Open the pot and stir well, then cover and cook for another 2 minutes or until the prawns and the glass noodles are done and the sauce is no longer pooling at the bottom.
6. Taste and if the noodles are not fully cooked, add a splash of water or stock, then stir and let it cook a bit longer until done.
7. Turn off the heat, top with fresh cilantro and green onion. Serve immediately.