Crispy fried egg noodles with Cap Cay Seafood – Tami Goreng Cap Cay Seafood

Ingredients for 2 servings:

• 150 g shrimp, raw, peeled, frozen
• 12 fish balls (bakso ikan), frozen, Asian shop
• 140 g Chinese egg noodles (bakmi)
• 1 tbsp sauce (Kecap Tim Ikan), see appendix
• 1 tbsp Lee Kum Kee Sweet and Sour Sauce Thai Style No. 3, see appendix
• 1 tbsp oyster sauce (saus tiram)
• 100 g coconut water, Asian shop, drinks
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• e.g. salt or aji-no-moto to taste
• 4 tbsp kebab manis
• 2 small red chili peppers (cabe rawit merah)
• 50 g carrot(s)
• 80 g cauliflower
• 2 Kailan (Chinese broccoli), leaves only, alternatively chard
• 3 leaves of Chinese cabbage or white cabbage
• 10 g ginger root, fresh or frozen
• 2 small chili peppers, fresh, green or frozen
• 2 tbsp sunflower oil
• 2 liters of frying oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Recipe from Bali, Indonesia

Thaw the shrimp and fish balls. Halve the fish balls lengthwise. Remove the noodles from the package and soak in plenty of water for 1 minute. Drain and set aside on a fresh tea towel to dry. Mix the sauce ingredients in a small bowl and set aside. For the optional sambal, wash the chilies and cut them into thin slices crosswise. Divide them between 2 bowls and top with the kecap manis. For the vegetables, wash the carrot, detach both ends, peel and slice diagonally into approximately 3 mm thick slices. Wash the cauliflower, detach the bottom end of the stem, peel the stem and cut it crosswise into thin slices. Separate the florets, cut into bite-sized pieces and rinse everything again. Wash the fresh kailan and separate the leaves from the stem. Cut off the woody stem about 2-4 cm above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Halve the leaf halves crosswise and set aside. Deep-fry the rolls. Measure and thaw frozen produce. Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into thin slices, and chop the leaves into pieces approximately 2 x 2 cm. Wash and peel the fresh ginger, and cut crosswise into pieces approximately 4 cm long. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Weigh the frozen produce and thaw. Wash the small green chilies, cut them crosswise into thin slices, leaving the seeds on, and discarding the stalks. Heat the frying oil to 200°C. Fry the noodles in two batches for about 12 seconds until crispy, but do not allow to brown. Transfer to serving plates. Steam the raw shrimp in a colander over boiling water. Remove immediately as soon as they turn pink and set aside. Heat the sunflower oil in a wok. Stir-fry the carrot slices with the cauliflower slices for 1 minute. Add the ginger and chili and stir-fry for 30 seconds. Add the cauliflower florets with the cabbage stalks and the fish balls and stir-fry for another 30 seconds. Add the kailan leaves and shrimp and stir-fry briefly. Deglaze with the sauce. Pour the cap cay and sauce over the noodles and serve immediately with the sambal. Attachment: Kecap Tim Ikan: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html