Fried spicy noodles with shrimp and egg

Ingredients for 2 servings:

• 100 g Chinese egg noodles, type ribbon noodles
• 12 m.-sized shrimp(s), peeled with tail, frozen
• 2 eggs, size M
• 30 g carrot(s)
• 1 small pak choi, fresh
• 2 small chili peppers, green
• 60 g mung bean sprouts, fresh
• 4 tbsp vegetable oil, neutral tasting
• 50 g coconut water
• 2 tbsp, heaped tapioca flour
• 1 tbsp wheat flour type 1050
• 1 pinch of salt
• 12 pinches of white sugar, fine
• 2 m.-sized garlic cloves, fresh
• 40 g coconut water
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, sweet, (kecap manis)
• 2 tbsp soy sauce, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A typical street food as served in the evening in the streets of Cakranegara on Lombok, Indonesia.

Thaw the shrimp. Mix the ingredients for the liquid batter until smooth and add the shrimp to the batter. Cook the noodles in plenty of salted water until al dente according to the package instructions, drain, rinse, and trim with scissors, then set aside. Separate the bok choy leaves from the stalks, wash, shake dry, and cut crosswise into approximately 1 cm wide strips. Wash the small green chilies and cut them crosswise into thin slices, leaving the seeds and discarding the stalks. Rinse the mung sprouts in a sieve, shake dry, sort, and use whole. To deglaze the pan, snip off both ends of the garlic cloves, peel, and crush with a garlic press. Mix all ingredients until smooth. Cut two sections of the washed lemon to the right and left of the center. Wash and peel a piece of carrot and cut into small cubes. Crack the eggs into a bowl, whisk with a pinch of salt and pepper, and mix in the diced carrot. Fry the eggs in 2 tablespoons of the oil until scrambled, avoiding any large pieces. Strain the prawns, reduce the heat by half, heat the rest of the oil in the wok, add the prawns and stir-fry until pink. Remove from the wok with a slotted spoon. Add the noodles and fry for 2 minutes, then add the scrambled eggs, chili pieces, bok choy strips and all but a small amount of the mung sprouts and stir-fry for 1 minute. Deglaze with the sauce and stir-fry briefly. Divide the fried noodles and prawns between serving plates, top with the remaining mung sprouts and lemon pieces, and serve with a bowl of sambal oelek. About the country and its people Just before it gets dark, the flying food stalls arrive and set up their food stalls, tables and benches along the main streets. In big cities, these become food courts that stretch for miles. Stretched tarpaulins serve as a barrier, with pictures or labels of what is on offer. Many ingredients are fully prepared, and the cook reaches into the lined-up plastic bowls with a ladle to transfer the ingredients for various dishes into the wok. The wok stands on a gas burner with a power of up to 15 kW and, when not in use, only a pilot light burns. The stirring spoons are made of wood and have handles approximately 80–100 cm long, and the cook operates them from a distance from the wok, whose burner, when turned on full, makes a noise not unlike a jet taking off. Sometimes up to 15 portions are fried at once. The wok itself has a diameter of up to 80 cm. In the above dish (Migoreng telur udang), the noodles were already cooked, the vegetables and sauce were prepared, and the shrimp were pre-fried in a thin batter. Cold drinks were available from a cooler half-filled with crushed ice. The cooking weasel needed about 5 minutes for the above dish.