John Myers
Contents
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Ingredients
For the Cap Cay:
- 120 g Prawns, raw, peeled, frozen, approx. 12-14 cm
- 6 Shrimp balls, TK
- 1 small Carrot
- 1 smaller Cauliflower
- 2 small Kailan, alternatively Mangold
- 2 small Pak Choi, fresh
- 3 tbsp Sunflower oil
For seasoning:
- 1 tsp Red pepper paste "Shandong"
- 1 tsp Rice wine, (mirin)
- 4 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Soy sauce, light
- 1 tbsp Oyster sauce, (Saus Tiram)
For the sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 80 g Water
- 2 g Vegetable broth, Kraft bouillon
- 1 tbsp Fish sauce, light, (kecap ikan)
- 2 medium sized Cloves of garlic, fresh
Also:
- 1,5 liter Frying oil
Instructions
Preparations:
- Soak the egg noodles in cold water for 1 minute, strain, drain well and leave in the sieve. Thaw the prawns and prawn balls. Cut the balls lengthways into 3 slices of equal thickness.
For the Cap Cay:
- In the meantime, wash the carrot, cut it off at both ends, peel it and slice it diagonally into approx. 3 mm thick slices. Cut a third of the slices into strips. Wash the cauliflower, cap the stem at the bottom, peel the stem and cut it crosswise into thin slices. Separate the florets, cut them bite-sized and rinse everything again. Keep ready in the sieve.
- Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Halve the leaf stalks crosswise and cut the stems crosswise into thin rolls. Roughly cut the leaves into small pieces. Put the leaf stalks and stem rolls in the sieve. Keep the leaves ready separately.
- Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white leaf stalks, cut in half lengthways and put in the sieve. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Have the leaves ready.
For seasoning:
- Mix all ingredients in a bowl.
For the sauce:
- Mix the tapioca flour with the rice wine homogeneously, then mix in the ingredients from water to fish sauce. Squeeze the peeled garlic and mix everything well.
Stir-frying:
- Heat 2 tablespoons of the sunflower oil in a wok. Add the prawn balls and prawns and stir-fry until the prawns turn pink. Remove immediately with a slotted spoon and have it ready.
Fry pasta until crispy:
- Heat the frying oil in the wok to 180 degrees and fry the noodles in the sieve until crispy. Caution: The pasta should definitely stay light, so don't let the oil get too hot. Remove from the oil, drain and divide into 2 portions with a chef's knife and distribute on the serving plates.
From vegetables to Cap Cay:
- Put the rest of the sunflower oil in the wok and heat it up. Add the vegetables in the sieve and stir-fry for 3 minutes. Deglaze with the sauce and add the leaves. Pan stir for 1 minute. Turn off the heat, add the prawns and prawn balls and mix in. Cover and let ripen for 1 minute. Place the Cap Cay on the pasta with a slotted spoon and pour on the sauce. Serve with the seasoning and enjoy.
Attachment:
- Red pepper paste "Shandong":
