Shrimp curry with Cap Cay

Ingredients for 2 servings:

• 250 g shrimp(s), raw, peeled, without tail, approx. 14 cm, frozen
• 50 g onion(s), red, small
• 5 medium-sized garlic cloves
• 20 g ginger
• 6 m.-large tomato(s)
• 4 Pepper, red, long, mild to medium hot
• 6 g Asian shrimp paste (Terasi Udang)
• 1 lemon(s), the juice
• 1 tsp vegetable stock powder
• 30 g coconut water
• 30 g coconut butter, 24% fat content
• 2 tsp tapioca flour
• 1 m.-sized vegetable onion(s)
• 10 g garlic clove(s)
• 15 g ginger
• 2 m.-large Kailan (Chinese broccoli), alternatively broccoli
• 1 small cauliflower
• 60 g bell pepper(s), green
• 80 g bell pepper(s), red
• 1 Pepper, red, long, mild
• 200 g water
• 50 g tomato ketchup
• 1 tsp, leveled vegetable stock powder
• 40 g Chinese egg noodles (linguine type)
• 60 g cooking water (from the pasta)
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, golden yellow
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Spicy sambal with shrimp, served with crunchy vegetables. Recipe from the Nonya cuisine in Lombok, Indonesia.

Thaw the prawns in the package and drain well. Make a 5 mm deep cut along the back to the tail. Remove the dark grey intestines and set the prawns aside. For the sambal, peel and roughly chop the onions, garlic cloves and ginger. Cut off the top ends of the washed tomatoes, quarter them lengthwise and then cut them into thirds crosswise. Cut off the stalks of the washed peppers, halve them lengthwise, remove the seeds and cut them crosswise into pieces about 1 cm wide. Crumble the prawn paste with a knife. Cut two parallel sections lengthwise of the washed lemon, leaving a middle section about 1.5 cm wide. Discard the middle section and squeeze the pieces by hand. Place all the ingredients for the sambal in a blender and roughly puree at the lowest speed for half a minute to make a sambal. For the Cap Cay, cut off both ends of the brown onion and cut into pieces about 1 cm wide. Peel the garlic cloves and ginger. Roughly chop the garlic cloves and cut the ginger into thin slices across the grain. Chop large slices. Wash the fresh kailan, separate the leaves from the stems. Cut 1 cm off the bottom of the stems. Peel the section from the 3rd leaf down and cut crosswise into approximately 6 mm thick slices. Separate the thin leaf stalks from the leaves along the midribs and roughly chop the leaves. Cut the leaf stalks crosswise into approximately 3 cm long pieces and discard the midribs. Keep the leaves and tough parts separate. Wash the cauliflower, cut off the bottom of the stalk, peel the stalk and cut into 6 x 6 x 30 mm pieces. Separate the florets, cut into bite-sized pieces and rinse everything again. Cut the washed bell peppers lengthwise into approximately 8 mm wide strips, remove any seeds and white parts and cut crosswise into approximately 3 cm long pieces. Wash and deseed the bell peppers, halve them lengthwise, remove the seeds and septa, and cut each half diagonally into approximately 1 cm wide pieces. Bring the water for the noodles to a boil, dissolve the tomato ketchup and vegetable stock in it. Add the egg noodles and cook until al dente according to the package instructions. Drain, reserving the noodles and stock. For the sauce, mix all ingredients together until smooth and set aside. Place the sambal in a pot and bring to a boil. Add the shrimp and cook over moderate heat until white. Remove from the heat and keep warm with the lid on. Heat the sunflower oil in the wok until very hot. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the remaining ingredients to the cap cay, except for the kailan leaves, and stir-fry for 3 minutes. Then stir in the noodles and stir-fry for 1 minute. Deglaze with the sauce, stir in the kailan leaves, and simmer with the lid on for 2 minutes over moderate heat. Drizzle with sesame oil. Divide the Cap Cay among the serving plates, add the shrimp curry, garnish with flowers and leaves as desired, serve, and enjoy. Enjoy with a cold beer. Note: The center of lemons is not only filled with seeds, but also full of bitter compounds that protect these seeds. Squeezing lemons the usual way, like lemons or oranges, results in juice that can ruin the entire meal.