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Crispy Noodles with Cap Cay Seafood

5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the pasta:

  • 120 g Egg noodles, wheat flour, China, dried

For the Cap Cay:

  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 1 small Chilli, green, fresh or frozen
  • 2 medium-sized Pak Choi, fresh
  • 1 medium-sized Kai Lan, fresh
  • 60 g Carrot
  • 12 small Cauliflower florets

For the seafood:

  • 50 g Shrimp, peeled and cooked, fresh or frozen
  • 8 Fish balls, Bakso Ikan, (Asia shop, frozen goods)

Also:

  • 2 tbsp Sunflower oil
  • 2 liter Frying oil, fresh

For the sauce:

  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • 5 g Prawn paste, (Terasi Udang)
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Fish sauce, light
  • 2 tbsp Coconut water
  • 20 g Orange juice

For the sambal:

  • 3 tbsp Soy sauce, sweet, (kecap manis)
  • 2 tbsp Soy sauce, light
  • 2 small Chillies, red, fresh or frozen

Instructions
 

  • Take the egg noodles out of the package, weigh them and soak them in plenty of water for 1 minute. Let it soak on a fresh tea towel. Divide into 2 portions after 10 minutes, shortening a little.
  • For the Cap Cay, wash the vegetables unless they are peeled, otherwise clean and cut everything. For pak choi and kailan, separate the stems from the leaves and use them separately.
  • For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. If you only get the shrimp peeled and raw, steam them pink over the simmering sauce in the sieve and keep them ready. Thaw the fish balls, quarter them lengthways and add them to the sauce.
  • The sambal is optional and intended for fans of spicy food. Wash the chillies and cut across into thin rings, leave the grains and discard the stem. Mix the chillies and soy sauces. Just use the soy sauce to try.
  • Heat the deep-frying oil in a wok or deep fryer to almost 180 degrees and deep-fry the noodles in 2 portions in a fine, sufficiently large sieve until crispy (attention, risk of splashing). You shouldn't get brown while doing this. Place the pasta on the serving plates.
  • Pour off the oil from the wok except for a thin film. If you have used a deep fryer above, then add 2 tablespoons of sunflower oil to the wok and heat it up.
  • Add the onions, garlic and chilli and stir-fry for ½ minute. Add all the ingredients for the Cap Cay except for the leaves and stir-fry for 2 minutes. Add the leaves and stir-fry until they wilt. Deglaze with the sauce and simmer for 1 minute. Pour the Cap Cay over the crispy noodles with a slotted spoon, pour in the sauce, serve and enjoy.

Annotation:

  • The noodles for this dish are generally fried between 2 sieves and the resulting noodle nest is placed upside down on the plate. I. E. you get served a whole mountain and you think, "You can never do that!", but suddenly you are sitting in front of an empty plate…. The effect is really unique and the purchase of 2 sieves is always worthwhile ... The sieves should differ by approx. 4 - 5 cm in diameter. Have fun!
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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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