Thai Prawn and Vermicelli Pot

Cut off the prawn heads, snip open between the antennae to remove the black sand sac (do not cut too deep or it will pierce the sac), and trim the prawn legs to keep. Then, slice down the back from head to tail to remove the deveined tract. Pat dry with paper towels and refrigerate.

Heat a pot with a little cooking oil, add the reserved prawn heads and legs without moving them initially, then stir-fry until colored. Add 1000ml of water, bring to a boil, then turn to medium heat and simmer for 20 minutes to make shrimp stock. Strain out the shells and set the stock aside.

Soak 3 packs of Thai vermicelli in water until softened and set aside (Thai vermicelli is recommended as it has a chewier and crisper texture than regular ones).

Smash 3 cloves of garlic, peel and trim the roots, then mince them. Peel 3 shallots and slice them.

Heat the pot, add a generous amount of cooking oil, put in the prepared prawn bodies, and sear on high heat until 80% cooked, then remove and set aside.

Using the same pot, sauté the shallots and garlic until fragrant, then add 2 tsp of Thai chili paste and stir well. Pour in two-thirds of the shrimp stock to mix, add the vermicelli and toss. Gradually add 3 tbsp of fish sauce (add 2 tbsp first to taste, then adjust). Cook until the vermicelli softens (add more stock if too dry), then arrange the seared prawns on top.

Cover with a lid, cook on medium-low heat for 3 minutes, then turn off the heat and let it simmer/steam for 2 minutes (you can sprinkle some chopped coriander before steaming if desired).