2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon shiitake soy sauce
1 teaspoon black soy sauce
1 cup soup stock – chicken or vegetable
2 rashers thick lean bacon
7 large prawns – butterflied
1 ounce cilantro root, finely diced
½ ounce fresh garlic, finely sliced
1 shallot, cut into thin rings
1 teaspoon coarse ground black pepper
2 shiitake mushrooms – soaked
8 ounces (approx. 4 cups) soaked glass noodles
2 – 3 celery leaves 

Combine sesame oil, oyster sauce and the soy sauces. While stirring to combine, slowly add the soup stock. Set aside.

Cut bacon into 2 inch pieces and line the bottom of the clay pot (see tips). Sprinkle cilantro root and garlic as the second layer and shallot rings as third layer.  Arrange prawns and shiitake mushrooms as fourth layer. Cover and cook on top of stove until bacon is done but not crisp.

Add 1 cup of the sauce and the black pepper, cover and cook for 3 minutes.

Add the soaked glass noodles, cover, and cook another 5 minutes, flipping the noodles midway to cook evenly.

To finish, remove from heat, top with the celery leaves and recover pot. Serve.