This classic Thai dish, Goong Ope Maw Din, is a symphony of fresh aromatics and savory depth. The star ingredient is a vibrant cilantro pesto, made from fresh roots, stems, and garlic, which infuses the dish with an intense, herbal fragrance. Plump shrimp are stir-fried quickly to retain their sweetness before being combined with translucent bean thread noodles. The noodles absorb a rich sauce of fish sauce, oyster sauce, and ginger, creating a tender, slippery texture that clings to the seafood. Served sizzling in a clay pot, this meal is perfect for sharing. Its an ideal weeknight dinner that feels special yet comes together in under an hour, bringing the authentic flavors of a Bangkok street stall to your home table.
Clay Pot Shrimp With Bean Thread Noodles – Goong Ope Maw Din
Description
This classic Thai dish, Goong Ope Maw Din, is a symphony of fresh aromatics and savory depth. The star ingredient is a vibrant cilantro pesto, made from fresh roots, stems, and garlic, which infuses the dish with an intense, herbal fragrance. Plump shrimp are stir-fried quickly to retain their sweetness before being combined with translucent bean thread noodles. The noodles absorb a rich sauce of fish sauce, oyster sauce, and ginger, creating a tender, slippery texture that clings to the seafood. Served sizzling in a clay pot, this meal is perfect for sharing. Its an ideal weeknight dinner that feels special yet comes together in under an hour, bringing the authentic flavors of a Bangkok street stall to your home table.Ingredients
Directions
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Prepare the cilantro pesto by crushing 1 teaspoon of white or black peppercorns into a fine powder using a mortar and pestle or spice grinder.
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Combine the ground pepper with 2 tablespoons of coarsely chopped fresh cilantro roots (or stems) and 2 tablespoons of coarsely chopped garlic.
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Grind or blend the mixture until it forms a fairly smooth paste, adding a splash of water or oil if necessary to help it combine.
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Place the bean thread noodles in a large bowl and cover with warm water; soak for 15 minutes until they are limp and white.
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Drain the softened noodles thoroughly and set aside; you should have about 5 cups of noodles.
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In a large clay pot or heavy-bottomed casserole, heat the vegetable oil over medium heat until hot, about 1 minute.
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Add the cilantro pesto and stir-fry for 1 minute until fragrant, adding a little more oil if it sticks or burns.
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Add the chopped ginger and peeled shrimp to the pot and stir-fry for 1 minute until the shrimp begin to turn pink.
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Toss in the coarsely chopped green onion, stirring once more to combine with the shrimp and pesto.
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Transfer the shrimp mixture to a plate and set aside while you prepare the sauce.
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In a small bowl, whisk together the chicken stock, fish sauce, oyster sauce, Chinese rice wine, 1 teaspoon dark soy sauce, 1 teaspoon Asian sesame oil, 1 teaspoon sugar, and 1/4 teaspoon salt.
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Place the drained bean thread noodles into the clay pot you used for the shrimp.
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Return the shrimp mixture to the pot on top of the noodles and pour the prepared sauce mixture evenly over everything.
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Toss the noodles and shrimp gently to combine with the sauce, then cover the pot tightly with a lid.
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Place the covered pot over medium heat and cook for 10 minutes, until the noodles are soft, clear, and the shrimp is fully cooked.
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Sprinkle with a handful of fresh cilantro leaves and serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 486.7kcal
- % Daily Value *
- Total Fat 22.8g36%
- Saturated Fat 4.0g20%
- Cholesterol 229.9mg77%
- Sodium 1889.2mg79%
- Total Carbohydrate 36.2g13%
- Dietary Fiber 2.6g11%
- Sugars 2.1g
- Protein 38.6g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
