Shrimp surimi with Cap Cay and mango

Ingredients for 2 servings:

• 6 Surimi with shrimp flavor, ball-shaped, frozen
• 20 g onion(s), red, small
• 2 medium-sized garlic cloves
• 10 g ginger
• 1 small chili pepper(s), green
• 30 g carrot(s)
• 1 spring onion(s)
• 2 leaves white cabbage, medium-sized
• 0.33 bell pepper(s), red
• 60 g mango(s), ripe, approx. 300 g)
• 80 g fish stock (jar)
• 2 tbsp tomato juice
• 1 tbsp soy sauce, light
• 8 leaves of lettuce, preferably Lollo bionda
• 1 m.-sized tomato(s)
• 4 mango pulp, cut into strips
• n. B. Salt and pepper, black, freshly ground
• 2 tbsp sunflower oil

Instructions

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

A delicious, slightly spicy appetizer, snack or side dish from the Nonya cuisine of Malaysia.

Thaw the surimi. For the Cap Cay, peel and finely chop the onions, garlic cloves, and ginger. Cut the chili pepper crosswise into thin slices, leaving the seeds and discarding the stalk. Cut off and peel both ends of the washed carrot. Score it 5 to 7 times from the top down, about 3 mm deep. Cut crosswise into slices about 4 mm thick. Cut the washed spring onion diagonally into rolls about 1 cm long. Keep the white and green parts separate. Use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle ribs if they do not taste bitter. Remove the ribs, halve the thicker ones lengthwise, and cut them crosswise to about 3 cm. Chop the leaves into strips about 4 x 40 mm. Keep the ribs and leaves separate. Cut out one segment of the washed bell pepper and clean it. Cut it into thirds lengthwise and cut it crosswise into 6 mm pieces. Trim both ends of the washed mango, peel, and fillet it. Cut a 1.5 cm wide strip lengthwise down the middle of the two large fillets and dice it crosswise. Cut the four remaining strips from the curved edge and use them for garnishing. For the sauce, place all ingredients in a saucepan and bring to a simmer. Hang the surimi in a sieve over the top and steam with the lid on for 10 minutes. Meanwhile, wash the lettuce and arrange it in serving bowls. Cut 6 slices from the washed tomato, season with salt and pepper to taste, and place on the salad. Add the mango strips. Heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, ginger, and carrots, and stir-fry for 2 minutes. Add the white parts of the spring onions and the leaf ribs of the white cabbage, and stir-fry for 1 minute. Deglaze with the sauce, add the green vegetables, and simmer for 1 minute. Place the risen surimi into serving bowls. Divide the finished Cap Cay into serving bowls, serve, and enjoy as a side dish.