Prawn, daikon and glass noodle casserole
Shell-on prawns seared in a clay pot, then simmered with shredded daikon and glass noodles that soak up all the sweet prawn stock — brought to the table bubbling hot.
- 35 min
- Serves 3
- Braise
- Easy
Why it suits you: Qi Stagnation brings low moods, a tight, bloated feeling under the ribs and a poor appetite, and the shorter, cooler days of Start of Winter can make it worse. Daikon helps qi flow downwards, tangerine peel moves qi and sweet prawns whet the appetite — a bubbling pot that lifts the mood.
Method
Prep 15 min · Cook 20 min- 1Soak the glass noodles in warm water until soft and snip shorter. Peel and coarsely grate the daikon. Trim and devein the prawns and pat dry.
- 2Heat the oil in a clay pot, fry the ginger, tangerine peel and spring onion whites until fragrant, then sear the prawns on both sides until pink. Lift out the prawns.
- 3Add the daikon and stir-fry for 2 minutes, pour in the stock and bring to the boil, then cover and simmer over medium-low heat for 8 minutes until soft.
- 4Add the noodles and prawns, season with the soy sauce and pepper, cover and cook for 3 minutes until the noodles absorb the liquid. Scatter with the spring onion and serve in the pot.
Cautions
- Not for anyone allergic to prawns or shellfish. Go easy on prawns if you have gout.
Chef's tips
- Searing the prawns in their shells gives a richer stock. Add the glass noodles last so they don't turn mushy.
The TCM view
Daikon is pungent, sweet and cool, moving qi downwards, aiding digestion and resolving phlegm. Prawn is sweet and warm, supporting the kidneys and whetting the appetite. Mung bean glass noodles are sweet and cool. Tangerine peel is pungent, bitter and warm and moves qi, while ginger and spring onion warm and open. Balanced overall, it keeps qi flowing smoothly.
