Koong Op Woon Cent – Clay Pot Shrimp
This clay pot shrimp is a surefire crowd pleaser to present at your next potluck! Celebrating the more subtle flavors of Thai cuisine, this clay pot shrimp and pork noodle dish is made with glass noodles which are often packaged as mung bean or soy bean thread noodles. These are prepared just like any other noodle, but their neutral flavor and absorbent quality means they’re a great base to allow the flavors of the sauce and texture of the proteins to shine. They do typically come out quite long, so before you add the sauce I suggest you cut the threads down a bit with some scissors so it’s easier to toss later. I hope everyone who tries it enjoys your koong op woon cent! Be sure to let me know how it goes.
Soak dry noodles in a bowl of warm water for 20-30 minutes and strain.
Combine oyster sauce, black soy sauce, sesame oil, and sugar with 1 cup water. Whisk thoroughly. Drizzle a small amount over the softened noodles.
In a large skillet with oil, render pork belly with oil over low-medium heat.
To the skillet add chopped garlic and ginger. Add chopped celery, then a layer of noodles, then a layer of shrimp, then the rest of the noodles and more sauce as desired. Add a pinch of salt, white pepper, and chopped scallions.
Cover and bake for 20-30 minutes at 350°.
Toss and serve topped with cilantro, celery leaves, crispy shallots, and white pepper.