Shrimp with Cap Cay in oyster sauce ala Hong Kong

Ingredients for 2 servings:

• 8 king prawns, approx. 16 – 18 cm from head to tail, fresh or frozen
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 small chili peppers, green, fresh, (alternatively 1 tbsp sambal oelek)
• 2 Pepper, red, long, mild
• 10 g ginger, fresh or frozen
• 10 green beans, fresh or frozen
• 12 cauliflower florets
• 1 spring onion(s), fresh or frozen
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp light fish sauce (Kecap Ikan)
• 100 g orange juice
• 1 pinch of five-spice powder, Chinese
• 2 tbsp sesame oil, dark
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 3 tbsp sunflower oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

A particularly successful side dish with a balanced composition of colors and flavors.

For fresh or thawed shrimp, if with head and tail, remove the head, cut open the shell on the back with small scissors and peel it off. Leave the tail and remove the black intestine on the back. Rinse the raw shrimp and keep them dry. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stems. Wash the fresh red chilies, remove the stems, and cut them diagonally into pieces about 1 cm wide, leaving the seeds. Wash the fresh ginger, peel it, and cut it crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh frozen goods and let them thaw. Wash the green beans, trim both ends, removing any strings, and cut crosswise into approximately 4 cm long pieces. Defrost frozen beans and cut to length. Wash the cauliflower florets. Wash the spring onions, cut the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set aside. Mix all the ingredients for the sauce until smooth and set aside. If using sambal oelek, mix it into the sauce. Heat 2 tablespoons of the sunflower oil in a wok. Add the ingredients from the onion to the peppers and stir-fry for 1 minute. Then add the green beans, cauliflower florets, and the white parts of the spring onion and stir-fry for 2 minutes. Remove all the vegetables from the wok with a slotted spoon. Add the remaining sunflower oil and heat until hot. Add the prawns and stir-fry until pink. Remove from the wok and divide between serving bowls. Return the vegetables to the wok, stir-fry briefly, then deglaze with the sauce, add the green parts of the spring onion, and simmer for 1 minute over reduced heat. Season with salt and pepper, divide among serving bowls, and serve with white rice.