Shrimp with spicy beef and salad

Ingredients for 2 servings:

• 300 g beef fillet(s) in one piece
• 1 tsp XO sauce
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp soy sauce, light
• 10 g papaya pulp, pureed, frozen
• 2 tsp baking powder
• 8 shrimp(s), raw, peeled, without tail, approx. 20 cm, frozen
• 4 pinches of umami spice
• 50 g cucumber(s)
• 2 m.-large tomato(s)
• 4 runner beans
• 40 g cauliflower
• 30 g bell pepper(s), green
• 30 g bell pepper(s), red
• 1 Pepper, red, long, mild
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 tbsp Italian herbs
• 1 tsp, heaped vegetable stock powder
• 2 pinches of black pepper, freshly ground
• 1 tsp sugar, fine
• 2 tbsp mild white wine vinegar
• 30 g orange juice
• 4 tbsp extra virgin olive oil
• 12 drops of traditional balsamic vinegar
• 4 medium-sized garlic cloves
• 40 g butter
• 4 tbsp sunflower oil
• 2 tsp, heaped peanuts, blanched, roasted and salted
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Surf & Turf alla Sanur Beach, a paradise for kite surfers. Recipe from Bali, Indonesia.

Cut the thawed (if frozen) beef (ideally using a bread and sausage slicer) across the grain into 7 mm thick slices. Cut these crosswise into approximately 3 x 4 cm pieces. Mix the remaining ingredients with the meat to create a marinade and marinate the beef for 2 hours, stirring occasionally. Strain before use and pat dry on kitchen paper. Dry the thawed shrimp, make a 5 mm deep cut along the back down to the tail, and remove the visible intestines. Rub with umami seasoning. For the salad, wash or peel all the vegetables. Trim both ends of the cucumber and peel in a zebra pattern. Cut lengthwise into approximately 1 cm wide strips and chop crosswise into approximately 2 cm long pieces. Remove the green parts of the tomatoes, quarter them lengthwise, and remove the green stem ends. Cut the quarters crosswise into thirds. Trim both ends of the runner beans, removing any strings. Blanch for 4 minutes. Then cut diagonally into approximately 2 cm long pieces. From the cauliflower, cut off the required number of florets from the edge, including approximately 1 cm of the stem. Rinse the florets thoroughly and blanch in boiling water for 2 minutes. From the bell peppers, separate the smallest segments, remove the seeds and white membranes, cut into thirds lengthwise, and cut crosswise into approximately 1 cm wide strips. From the chili peppers, cut the stems in half lengthwise, remove the seeds and arils, and cut the halves crosswise into thin strands. Cut the onions crosswise into thin slices. Place all the vegetables in a bowl and mix. For the dressing, peel and squeeze the garlic cloves. Mix together with the ingredients, from the herb mix to the orange juice, until smooth. Mix into the salad 10 minutes before serving. Just before serving, drizzle olive oil and Traditional Balsamic Vinegar over the salad, which has already been placed on a serving plate. Meanwhile, press the peeled garlic cloves and add them to a pan with the butter. Fry the prawns until white and pink on both sides. To stir-fry, heat the sunflower oil in a wok, add the meat pieces, and stir-fry for 1 minute. Immediately arrange on serving plates. Add the prawns and salad, drizzle with olive oil and traditional balsamic vinegar, and garnish with peanuts. Garnish with flowers and leaves, if desired, serve, and enjoy.