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Crispy Noodles with Cap Cay in Sweet and Sour Sauce

5 from 6 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the Cap Cay:

  • 50 g Crabs, peeled, fresh or frozen
  • 40 g Fish balls, (Bakso Ikan)
  • 4 small Onions, red
  • 3 medium-sized Cloves of garlic, fresh
  • 40 g Carrot
  • 60 g Cauliflower
  • 60 g Pak choi
  • 32 tbsp Sunflower oil

For the sauce:

  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)
  • 60 g Coconut water
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Soy sauce, light
  • 1 tbsp Rice vinegar, clear, mild
  • 1 tsp Lime juice, fresh
  • 1 Tbsp, heaped Sugar, fine, white
  • 0,5 tsp Chicken broth, Kraft bouillon

Also:

  • 1,5 liter Frying oil, fresh

Instructions
 

  • Soak the pasta in cold water for 1 minute. Place on a fresh tea towel and after 5 minutes fan out the soft noodles a little. Rinse the fresh crabs and place them dry on paper towels. Quarter the fish balls lengthways.
  • Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. From the edge of the washed cauliflower, cut the required amount of small florets with about 1 cm stalk. Rinse the florets.
  • Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles, cut into thirds lengthways and halves crosswise. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
  • Dissolve the tapioca flour in the rice wine, then mix in the remaining sauce ingredients homogeneously. Heat the sunflower oil in a wok, add the onions and garlic cloves and stir-fry until the onions are translucent. Add the carrot, cauliflower and the white pak choi pieces and stir-fry for 3 minutes. Deglaze with the sauce. Add the green pak choi leaves, crabs and fish balls and stir in. Pour the Cap Choi into a preheated bowl and keep it warm.
  • Clean the wok and heat the frying oil in it to 170 degrees. Fry the pasta in 2 portions in a sieve until crispy, but DO NOT let it brown. Put on the serving plates. Spread the Cap Cay over the pasta with a slotted spoon and pour on the sauce. Serve warm with sambal.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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