Shrimp balls in oyster sauce

Ingredients for 2 servings:

• 150 g prawn(s), peeled, raw, fresh or frozen
• 60 g minced poultry
• 1 egg(s), size S
• 3 g chicken broth powder
• 1 tbsp celery leaves, fresh or frozen
• 2 tbsp sunflower oil
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp flour (sago flour)
• 1 tbsp baking powder
• 2 m.-large tomato(s), fully ripe
• 1 small head of broccoli
• 1 small head of cauliflower
• 40 g carrot(s)
• 1 small chili pepper(s), fresh, green or frozen
• 10 grapes, blue, seedless
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 tbsp oyster sauce (saus tiram)
• 80 g coconut water
• 2 pinches of chicken stock powder
• 1 tsp, levelled sugar
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 liter of water, lightly salted
• n. B. Frisée lettuce for garnishing

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

a spicy side dish to white, cooked long grain rice, recipe from Canton China

Mash the shrimp with a chopping knife or cleaver until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and minced chicken in a large bowl. Crack the egg, whisk it with the chicken stock, and add it to the shrimp mixture. Wash the fresh celery, shake it dry, and pick off and chop the unblemished leaves. Use one tablespoon of this immediately and freeze the remaining leaves. Measure out frozen goods and let them thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Mix all the ingredients for the shrimp balls well and let them mature, covered, in the refrigerator for approximately 30 minutes. Garnish the serving bowls with the washed frisée lettuce leaves. For the sauce, wash the tomatoes. Remove the stalks, skin them, quarter them lengthwise, and remove the green stem base and seeds. Halve the quarters lengthwise. Cut a few small florets from the broccoli and cauliflower, wash them, and cut the stalks crosswise into thin slices. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the small green chili pepper, cut it crosswise into thin slices, leaving the seeds and discarding the stalk. Wash the seedless grapes and halve them lengthwise. For the sauce, dissolve the tapioca flour in the rice wine. Mix in the remaining ingredients. Bring the salted water to a boil. Form the cold shrimp mixture into ping-pong ball-sized balls and drop them into the simmering water. Once the balls have floated and risen after about 5 minutes, remove them with a slotted spoon and keep them ready until all the balls are ready. For the filling, heat the sunflower oil in a pan or wok. Add all the ingredients, from broccoli to chili, and stir-fry for 2 minutes. Halve the balls and add them. Stir-fry for 1 minute. Then add the tomatoes, grapes, and sesame oil and stir-fry for 1 minute. Deglaze with the sauce and simmer for 2 minutes. Season the sauce to taste with salt and pepper. Divide the shrimp balls and their sauce among serving bowls and serve warm with cooked white rice.