Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         prawns
   5                    coriander roots -- crushed
   1      tablespoon    pepper corns
   1                    onion -- thinly sliced
   3      slices        ginger -- crushed
   2      tablespoons   cooking oil
   1      tablespoon    Maggi sauce
     1/4  teaspoon      salt
   1      tablespoon    sugar
   1      tablespoon    oyster sauce
   2      tablespoons   light soy sauce
   1      teaspoon      sesame oil
   1      tablespoon    whiskey
   2      cups          mung bean noodles -- soaked and
                        into short lengths

Preparation:

Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460F until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.