🦐 Goong ob woon sen (baked shrimp with glass noodles)

Name: Goong ob woon sen (baked shrimp with glass noodles)
Total time: 35 min
Yield: 2
Cuisine: Thailand · Central Thailand
Ingredients: 8 large shrimp (about 400 g), shell on; 100 g glass noodles, soaked 10 min; 4 slices bacon; 1 thumb ginger, sliced; 5 garlic cloves, crushed; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp sugar, black pepper, 80 ml water

Origin: Thailand · Central Thailand

375kcal

per serving · 300 g

125kcal

per 100 g

27 gProtein9 g / 100 g

12 gFat4 g / 100 g

42 gCarbs14 g / 100 g

Goong ob woon sen is a Thai dish of large shrimp baked in a clay pot over glass noodles, with ginger, garlic, soy sauce, sesame oil and strips of bacon lining the pot. As it cooks, the noodles soak up the juices and become silky and savoury, while the shrimp stay juicy. It is served straight from the pot, often with chili dipping sauce on the side.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, bacon

Not veganbecause of: shrimp, bacon

Contains porkbecause of: bacon

Contains glutenbecause of: soy sauce

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy ⚠ Sesame

What it is made of

shrimpglass noodlesgingergarlicsoy saucesesame oilbacon

Recipe

2 servings35 min

Ingredients

8 large shrimp (about 400 g), shell on
100 g glass noodles, soaked 10 min
4 slices bacon
1 thumb ginger, sliced
5 garlic cloves, crushed
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar, black pepper, 80 ml water

Method

Mix the soy sauce, sesame oil, sugar, pepper and water into a sauce.
Line the base of a clay pot or small heavy pot with bacon, then add the ginger and garlic.
Toss the drained noodles in the sauce and pile them on top.
Arrange the shrimp over the noodles and cover the pot.
Cook over medium heat (or bake at 200 °C) for 12–15 minutes until the shrimp are pink and the noodles have absorbed the liquid.
Toss gently and serve from the pot.

How to make it lighter

Use 2 slices of bacon instead of 4 — much of the fat in the pot comes from it.
Keep the sesame oil to 1 tsp; it is for aroma, not volume.
Add celery or spring onions to the pot to stretch the portion with vegetables.

History

Clay-pot shrimp with glass noodles is widely considered to come from Thai-Chinese cooking, and it is a fixture of seafood restaurants in Bangkok and beyond. Its exact origin is not well documented.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →