Prawns in spicy spinach sauce with noodles

Ingredients for 1 servings:

• 100 g shrimp(s), fresh or frozen
• 100 g water spinach, alternatively leaf spinach
• 50 g noodles, curly, from the Asian shop, dry weight, optional
• 500 g water
• 4 tbsp fish sauce, light
• 2 tbsp tamarind syrup
• 15 g instant chicken broth
• 4 tbsp peanut oil
• 2 m.-large tomato(s), fully ripe
• 4 macadamia nuts
• 1 Pepper, red and long
• 4 small onions, red
• 4 medium-sized garlic cloves
• 2 small chili peppers, green and fresh or frozen
• 40 ml broth, from above
• 3 g instant chicken broth
• 1 tbsp soy sauce, light, salty
• 3 tbsp coconut milk, creamy
• 1 tbsp lemon juice
• 4 tbsp orange juice
• 2 tbsp honey
• 2 tomatoes, fully ripe
• 1 tbsp celery greens

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Recipe from Lombok, Indonesia, original title: Sambal Goreng Kangkung Udang

Thaw the cooked, frozen prawns. Remove the heads of the fresh prawns, peel them, and cut out the intestines from the back of the prawns. Rinse and set aside. Discard any overripe leaves from the kangung (water spinach). Trim the stems by 5 cm at the bottom. Wash and cut into bite-sized pieces. For the sambal, roughly chop the macadamia nuts. Peel and deseed the tomatoes and quarter them for the sambal, then cut them into small cubes for the garnish. Remove the stem from the red chili pepper, halve it lengthwise, and remove the seeds and diaphragms. Cut the pods crosswise into 1 cm long pieces. Trim the ends of the small red onions and garlic cloves, peel them, and quarter them. Place all the ingredients for the broth in a sufficiently large pot and bring to a simmer. If you are planning to serve noodles as a side dish, cook them in the broth until soft, drain, and set aside. Add the kangkung and simmer for 5 minutes. Strain and set aside. Add the prawns and, once they turn pink, strain and set aside. Don’t discard the stock! Heat a medium-sized pan, add 4 tablespoons of peanut oil, and let it heat through. Add the macadamia pieces and toast for one minute, then add the garlic cloves and the chopped onion and toast until the onions become translucent. Deglaze with about 40 ml of the stock. Add the chilies, instant chicken stock, soy sauce, and hot peppers. Mix everything well, cover, and simmer for 5 minutes. Remove from the heat and let cool. Once cooled, add the mixture to a blender along with the roughly chopped tomatoes and the remaining liquid ingredients for the sambal. First, roughly puree on the lowest setting for 30 seconds, then finely puree on the highest setting for one minute. If the sambal has about the consistency of toothpaste, thin it with about 30 ml of the broth. Pour the sambal into a sufficiently large pot and heat. Stir-fry the noodles in the pan. Add the kangkung to the sambal and stir in the shrimp. Heat slightly, but do not boil. Serve on two plates. Divide the noodles and the sambal goreng kangkung udang among the plates and serve hot.