Kung Op Wun Sen

Ingredients

• 9 grams cilantro roots, thinly sliced
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon vegetable oil
• 4 ounces peeled yellow onion, thinly sliced with the grain (about 1 cup)
• 1/4 cup coarsely chopped thin Chinese celery stems (cut into about 1 1/2-inch lengths)
• One 14-gram piece peeled ginger, cut into long (1 1/2-inch), thin (1/8-inch) matchsticks (about 2 tablespoons)
• 2 ounces skinless pork belly, cut into 1/8-inch-thick, 2 1/2-inch long slabs
• 6 ounces large shell-on shrimp (about 4), preferably head-on
• 1/4 teaspoon coarsely cracked black peppercorns
• 3 1/2 ounces dried glass noodles (also called bean thread or cellophane noodles), soaked in lukewarm water until very pliable, about 30 minutes, drained well and snipped into about 4-inch lengths
• 1/2 teaspoon Thai black soy sauce
• 1 tablespoon Thai thin soy sauce
• 1 1/2 teaspoons Thai oyster sauce
• 1 1/2 teaspoons Thai seasoning sauce
• 1 1/2 teaspoons Shaoxing wine
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon Asian sesame oil (look for brands that are 100 percent sesame oil)
• 1 1/2 teaspoons water
• 2 tablespoons very coarsely chopped Chinese celery leaves
• Naam Jim Seafood (spicy, tart dipping sauce for seafood), to serve alongside

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