Cap Cay Seafood with wide noodles in oyster sauce

Ingredients for 2 servings:

• 120 g prawn(s), peeled, fresh or frozen
• 100 g squid rings, natural
• 120 g Chinese egg noodles, wide
• 1 small zucchini
• 4 small onions, red
• 3 m.-sized garlic cloves, fresh
• 1 small carrot(s)
• 3 m.-large tomato(s), fully ripe
• 2 small pak choi
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 3 tbsp sunflower oil
• 1 liter of water
• 1 tsp, heaped citric acid, crystalline or 4 tbsp lemon juice
• 1 tbsp salt
• 2 m.-sized garlic cloves, fresh
• 60 g orange juice
• 2 tbsp oyster sauce, premium quality
• 1 tbsp sauce (Kecap Tim Ikan 2), in my recipes
• 1 tbsp sesame oil, light
• e.g. tomato(s), cut into pieces
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 46 minutes

A Cantonese menu. A side dish for four people, or a main course for two people.

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all shrimp and then wash them all again. Cut open each shrimp on the back with small scissors down to the last segment – ​​leave this segment and the tail if desired. Peel back the chitinous shell, removing the black intestine and pulling the rest of the body from the last segment. Wash the fresh squid. Cut off the tentacles just before the head and cut them in half crosswise. Pull out the innards, including the head and cuttle, and discard, being careful not to damage the ink sac. Then peel off the purple skin from front to back. The fins can be easily peeled off from front to back and used. Cut the mantles crosswise into approximately 2 cm wide strips (rings) and cut lengthwise about 8 mm deep on one side. Boil in salted water until the flesh turns white. Strain immediately and set aside. Weigh the finished, natural frozen rings and let them thaw. Remove the wide pasta from the package and break the pasta sheets up a little. Add the pieces to boiling salted water. Cook al dente according to the package instructions. Strain the pasta, drain well, and spread out on a fresh tea towel. Zucchini can contain bitter substances and are therefore soaked for 10 minutes as a precaution. Dissolve the ingredients for the bath in the water. For the Cap Cay, wash the zucchini and trim both ends. Halve lengthwise and cut crosswise into slices approximately 4 mm thick. Immediately place in the bath solution, then rinse and dry on kitchen paper. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice diagonally into slices approximately 3 mm thick. Wash the tomatoes, remove the stems, skin, quarter lengthwise, and remove the green core and seeds. Chop 8 of the tomato quarters and use the rest for garnishing. Remove any yellowing leaves from the washed pak choi. Remove the remaining leaves from the stem. Separate the white leaf stalks and halve lengthwise. Halve the green leaves lengthwise and cut crosswise into pieces approximately 3 cm wide. Keep the white and green parts separate. Wash the fresh, red peppers, remove the stalks, and cut diagonally into pieces approximately 8 mm wide, leaving the seeds. Wash the small, green chili, cut crosswise into thin slices, leaving the seeds, and discarding the stalk. For the sauce, squeeze the garlic cloves and mix with the remaining ingredients. Heat 2 tablespoons of the sunflower oil in a wok, add the onion and garlic, and stir-fry for 1 minute over high heat. Add the noodles and fry for 3 minutes. Deglaze with half of the sauce and transfer from the wok to a warm serving dish. Add the remaining oil to the wok and heat until hot. Add the carrot, bell pepper, and white bok choy pieces and stir-fry briefly, then add the zucchini pieces and stir-fry for 1 minute. Add the tomato pieces and bok choy leaves, stir-fry for 1 minute, and deglaze with the remaining sauce. Stir-fry briefly, then remove the solid parts of the bok choy from the wok with a slotted spoon and add to the noodles. Stir-fry the seafood in the remaining sauce for 2 minutes, transfer to the serving dish with the sauce, garnish, and serve warm as a side dish. Tips: Instead of shrimp and squid, a 250g package of frozen seafood can be used. Fans of spicy food can spice up this dish by adding red chilies or sambal bajak laut. You can find the recipe “Kecap Tim Ikan 2” here: https://www.chefkoch.de/rezepte/3483691519091669/ Milde-dunkle-malzig-wuerzige -Sojasauce-f.html