Method
Make the sauce base
Heat oil in a pan over medium heat. Fry the chopped black beans, minced garlic, and ginger for about 1 minute until fragrant. Add the Shaoxing wine to deglaze, then add soy sauce, oyster sauce, dark soy sauce, sugar, and hot water. Stir to combine. Add XO sauce here if using.
Prepare the noodles
Soak glass noodles in cold water until 80% soft, then drain. For best results, pan-fry them briefly in a little oil until lightly golden on each side — this helps them absorb the sauce much better.
Build the pot
Lay the noodles in the bottom of the claypot. Pour in half the sauce. Cover and heat over medium until bubbling at the base, about 2 minutes.
Add the salmon
Place salmon chunks (about 3cm thick) on top of the noodles. Cover and cook for 3 minutes.
Add the prawns
Arrange the prawns around the salmon, pour over the remaining sauce, cover, and cook for a further 2–3 minutes until the prawns are pink and curled. Remove from heat.
Finish
Drizzle with sesame oil, scatter with spring onions, cover and rest for 1 minute before serving.
Key Tips
- Keep salmon chunks thick (2–3cm) so they hold together; a slightly pink centre is ideal
- Only soak noodles to 80% softness — they continue absorbing liquid in the pot and will turn mushy if fully soaked
- Preheat the claypot before adding ingredients to prevent sticking
- Add salmon and prawns in two stages (3 minutes apart) to avoid overcooking the prawns
Feedback
- Deveining prawns is too much effort — skipping it is fine; just score the back
- Pan-frying the noodles first is well worth the extra step — noticeably better sauce absorption
- XO sauce is a great upgrade if you have it — adds real depth and complexity