Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles)

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Total Time:
40 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Thai Recipe
Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 4 large shrimps
  • 2 small packets jelly noodles
  • 2 tsp. sesame oil
  • 2 onions
  • ½ tbsp. black pepper
  • 12 stalks asparagus
  • 150 ml. water
  • 40 large mussels
  • 2 stalks celery
  • 6 spring onions
  • 2 tbsp. oyster sauce
  • 400 gms. Chinese cabbage
  • 75 gms. coriander leaves
  • 1 ½ tbsp. golden mountain sauce

How to Make Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles)

  • Cut onion into 2 ½ cm slices. Clean and devein shrimps.
  • Soak jelly noodles in warm water until soft. Remove and cut into 15 cm lengths.
  • Place all the vegetables, except the coriander, into a deep pot or oven proof casserole, and add the jelly noodles.
  • Mix together the sesame oil, oyster sauce, water, oil and golden mountain sauce and pour evenly over the contents of the dish.
  • Sprinkle some black pepper over it.
  • Cover with a lid and place on medium high heat for 2 minutes.
  • Turn to medium low heat and simmer for 12 minutes.
  • Before serving, stir once or twice and top with coriander.