Cap Cay Seafood ala Hong Kong

Ingredients for 2 servings:

• 14 shrimp(s), fresh or frozen
• 10 fish balls (Bakso Ikan), frozen (Asian shop)
• 3 small onions, red
• 2 medium-sized garlic cloves, fresh
• 20 g carrot(s)
• 1 head of pak choi (mustard greens)
• 4 leaves of Chinese cabbage
• 4 leaves white cabbage, fresh
• 8 green beans, fresh
• 3 tbsp palm oil, premium quality, (alternatively sunflower oil)
• 1 tbsp oyster sauce
• 1 tsp soy sauce, sweet (kecap manis)
• 2 tbsp orange juice
• 1 tsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 g vegetable broth, instant (strong bouillon)
• 60 g water
• 2 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 tbsp sesame oil
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

A delicious vegetable and shrimp side dish that becomes the main meal when served with rice.

Remove the heads of all prawns with a twist, then wash the prawns. Using small scissors, cut open each prawn down the back to the last segment (leaving this and the tail) and peel off the shell, removing the black intestine. Thaw the fish balls and quarter half lengthwise, then slice the rest. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, and peel them. Use a slicer to slice them into approximately 3 mm thick slices. Remove the yellowed leaves from the washed pak choi. Separate the remaining leaves from the stem. Remove the white leaf stalks and halve them lengthwise. Halve the green leaves lengthwise and cut them crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. Separate the Chinese cabbage leaves from the central stem, remove the midrib, and only use if it doesn’t taste bitter (take a small sample from the bottom end). Cut the good midribs into thirds lengthwise and set aside with the bite-sized leaves. For white cabbage, only use flawless leaves. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into pieces about 2 cm long, then chop the leaves into pieces about 4 x 4 cm. Wash the green beans, trim both ends, removing any strings, and cut the beans crosswise into pieces about 4 cm long. Defrost frozen beans and cut to length. Mix the ingredients for the sauce and set aside. Fry the onions, garlic, and carrots in a wok with 3 tablespoons of oil until the onions are translucent. Add the fish balls, the white midribs of the cabbage, and the beans, and stir-fry for 1 minute. Add the cabbage leaves, stir-fry briefly, and deglaze with the sauce. Reduce the heat, simmer for 1 minute, and then remove from the heat. Place the shrimp in a single layer in a coarse sieve and steam over boiling water until they turn pink. Remove immediately, add to the Cap Cay, divide among serving plates, garnish, and serve immediately as a side dish.