Clear glass noodle soup with shrimp balls

Ingredients for 2 servings:

• 400 g broth from the shrimp balls
• 2 tbsp soy sauce, salty
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• 3 tbsp sunflower oil
• 60 g glass noodles, dry
• 1 pepper, red, long, medium hot
• 12 shrimp balls, Thai, see link in text
• 1 tsp celery leaves, fresh
• n. B. flowers and leaves

Instructions

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

A spicy Indonesian street food with three visible ingredients. Recipe from Lombok, Indonesia.

Prepare the shrimp balls according to the following recipe or thaw the appropriate number: https://www.chefkoch.de/rezepte/3998821613568574/Thailaendische-Garnelenbaellchen.html For the shrimp broth, bring to a boil and add the soy sauce and sunflower oil. Dissolve the tapioca flour in the arak masak and stir into the broth while stirring. Soak the glass noodles in plenty of warm water. Use scissors to trim the soft noodles and drain. Wash the peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the fresh celery, shake dry, and pick and chop the unblemished leaves. Finely chop 1 teaspoon of this and use immediately. Freeze the remaining leaves. Weigh the frozen goods and thaw. Cut the unblemished stems crosswise into approximately 3 mm wide rolls and freeze in portions. Heat the broth along with the shrimp balls and pepperoni pieces. Add the glass noodles and celery and heat until hot. Divide among serving plates, serve, and enjoy. Note: If you don’t have any shrimp ball broth, dissolve 6 g of chicken broth powder in 400 g of water.