First, place the glass noodles in a bowl and pour in enough hot water to cover them.

Soak for about 10 minutes until soft, then drain off the water and set aside.

While the noodles are soaking, wash the coriander and cut off the roots. Keep the roots for cooking and the leaves for garnish.

Mince the garlic.

Place the peppercorns in a pestle and mortar and lightly crush them, just until they crack open.

Use a pair of scissors to cut off the legs, then snip off the tip on top of the head.

Next, use the tip of the scissors to pull out the pouch from the head, then remove the vein. Keep the shells on.

In a small bowl, mix the light soy sauce, Shaoxing wine, abalone sauce, salt and water until the salt dissolves.

Heat a medium pot. Once it's hot, add the oil, garlic and coriander roots.

Sauté on medium heat until fragrant and the edges of the garlic turn golden brown. Try not to burn the garlic, or it will turn bitter.

Add the crushed peppercorns and the glass noodles, then toss until the noodles are well mixed with the garlic oil.

Arrange the prawns on top of the noodles in a single layer, then pour the sauce evenly over the prawns and noodles.

Cover with a lid and cook on low heat for 8-10 minutes, until the prawns turn pink or orange.

Finally, add the garlic oil or crispy garlic, if using, and garnish with the coriander leaves.