1. Soak the glass noodles in lukewarm water for 10 minutes, drain and cut shorter with scissors; mix with the oyster sauce, soy sauce, sweet soy sauce, sesame oil, sugar and stock.
2. Leave the prawns in their shells, just slit the backs and remove the vein; thinly slice the ginger and lightly crush the whole garlic cloves.
3. Butter the base of a clay pot or heavy lidded pan and line it with the ginger slices, garlic and coriander stalks.
4. Lay the prawns on top, season with pepper, pile the sauced noodles over them and dot with the remaining butter.
5. Cover and cook over medium heat for 12-15 minutes until the prawns are pink and the noodles have absorbed the juices; toss carefully once halfway through.
6. Sprinkle with coriander leaves and serve in the pot with a spicy seafood dipping sauce.
Tip: Chinese in origin but beloved in Thailand – the ginger and garlic that toast on the bottom give it its deep, smoky aroma. With large prawns it becomes a festive dish; cut the noodles short so they're easier to serve.
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