Stir-fried noodles with garlic prawns

Ingredients for 2 servings:

• 8 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 6 medium-sized garlic cloves
• 1 tbsp shrimp(s), dried and finely ground
• 1 tsp, distilled umami seasoning, crystalline
• 30 g butter
• n. B. flowers and leaves
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• ½ m.-sized bell pepper(s), red
• 300 g water
• 3 tbsp fish sauce, dark, mild
• 100 g Chinese egg noodles, dried in bars
• n. B. Cooking water, rest of it
• 2 tbsp sauce (bulgogi sauce)
• ½ tsp tapioca flour
• 1 tbsp rice wine, golden yellow
• 2 tbsp sunflower oil

Instructions

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

A spicy main course from Cantonese cuisine in China.

Make a lengthwise cut about 5 mm deep along the back of the thawed prawns down to the tail. If visible, remove the dark, grey intestines. Rinse the prawns and dry thoroughly with kitchen paper. Squeeze the peeled garlic cloves and mix them with the shrimp flour and umami until smooth, then rub the prawns with it. Keep the butter ready in a small pan. Rinse the flowers and leaves for garnishing, if desired, and keep them ready. For the vegetables, roughly chop the peeled onions and garlic cloves. Cut the peeled and washed ginger crosswise into thin slices and finely chop them. Halve the washed bell peppers lengthwise and remove the seeds. Halve the halves lengthwise and cut them crosswise into strips about 6 mm wide. For the noodles, bring the water to a boil and dissolve the fish sauce in it. Add the noodles and cook al dente according to the package instructions. Strain, keeping the noodles and cooking water ready. Mix all the ingredients for the sauce in a bowl until smooth and keep them ready. Melt the butter in a pan over moderate heat. Add the prawns and fry for 5 to 6 minutes until light pink on both sides. Meanwhile, heat the sunflower oil in a wok until very hot. Add the vegetables and stir-fry for 1 minute. Add the noodles and stir-fry for 2 minutes. Deglaze with the sauce and simmer briefly. Divide the stir-fry mixture among the serving bowls, add the prawns, and drizzle with the garlic butter. Garnish with flowers and leaves, if desired, serve, and enjoy.