Crispy egg noodles with fried vegetables and shrimp balls

Ingredients for 2 servings:

• 2 sheets of Chinese egg noodles, curly, dry
• e.g. sunflower oil
• 1 ½ liters of frying oil, preferably refined peanut oil
• 50 g chicken breast fillet(s)
• 200 g prawn(s), peeled, fresh or frozen
• 2 tbsp dried shrimp
• 2 garlic cloves, fresh
• 2 tbsp tapioca flour
• 3 tbsp sago
• 1 tbsp baking powder
• 1 tbsp MSG, high purity (Aji-No-Moto), or granulated chicken broth
• 1 small egg(s)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 2 garlic cloves, fresh
• 1 small chili pepper(s), green
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp light fish sauce (kecap ikan)
• 120 g orange juice
• 2 g chicken broth, granulated
• 1 tbsp sesame oil, light
• 2 tbsp sweet soy sauce (kecap manis)
• 1 small red chili pepper(s)
• 1 small carrot(s)
• 5 cm ginger, fresh
• 2 Pepper, red, long, mild
• 4 leaves of pak choi
• 2 leaves of Chinese cabbage (leaf cabbage)
• 1 small cauliflower

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

An exotic noodle dish of the highest quality. Recipe from Bali, Indonesia. Original title: Ifumie Goreng Cap Cay Bakso Udang.

For the shrimp balls, cut the chicken breast into strips and freeze. Wash the fresh shrimp, remove the intestines (only if the black on the back is clearly visible) and, if necessary, the tail fin. Freeze the shrimp with the chicken breast strips. Thaw frozen goods. Using a meat grinder with the 3-hole disc, first grind the shrimp, then the frozen chicken breast strips into the sausage meat. Trim both ends of the garlic cloves, peel them, press them, and add them to the sausage meat. Add the remaining ingredients except the egg and mix evenly into the bakso mixture. If the mixture is very thick, add the egg yolk first, and only add the egg white if the mixture is not too runny. The mixture should be creamy and firm. Keep covered and ready in the refrigerator. For the sauce, mix the tapioca flour with the rice wine. Peel and press the garlic. Cut the green chili crosswise into thin rings. Mix together with the remaining sauce ingredients until smooth. For the sambal, wash the chili, cut crosswise into thin rings, leaving the seeds and discarding the stem. Mix the thin rings with the soy sauce in a small bowl and set aside. Soak the egg noodle sheets in lukewarm water for 30 seconds, strain and set aside. For the Cap Cay, wash all the vegetables and peel if necessary. Score the carrot lengthwise four times and cut crosswise into slices about 3 mm thick. Cut the ginger crosswise into very thin slices. Cut the red chili diagonally into slices about 5 mm thick, leaving the seeds and discarding the stem. Separate the pak choi leaves from the stem, trim off the white part and chop into bite-sized pieces. Halve the green leaves lengthwise, quarter them crosswise and set aside separately. Remove the central stalk of the collard greens and chop the leaves into pieces about 4 cm large. Remove the stalks from the cauliflower and cut into bite-sized florets, halving them lengthwise if necessary. Rinse the florets again. Take the dumpling mixture out of the fridge, shape them into dumplings using two spoons, and add them to boiling salted water. When they start to float to the top, let them float a little and rise, then remove the finished dumplings from the broth with a slotted spoon and let them cool slightly. Continue doing this until the mixture is used up. Quarter the dumplings and keep them ready in the hot cooking water; DO NOT boil them. Heat a wok or deep fryer with the frying oil to 200 degrees Celsius. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Meanwhile, add 3 tablespoons of the sunflower oil to a pan and heat until hot. Add the carrots, ginger, white bok choy, and chili peppers, and stir-fry for 2 minutes. Add the cabbage leaves and stir-fry for 1 minute. Briefly stir the sauce and pour it over the vegetables. Stir briefly, remove from the heat, and cover to keep warm. Deep-fry the noodle sheets in batches for 10 seconds until crispy but not brown. Arrange on serving plates. Divide the Cap Cay solids between the noodles, place the shrimp dumplings on top, and pour over the Cap Cay sauce. Serve with the sambal.