Ingredients

• 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.