John Myers
Fried Chinese Wheat Noodles with Prawns and Fish Balls
The perfect fried chinese wheat noodles with prawns and fish balls recipe with a picture and simple step-by-step instructions.
For the sauce:
- 16 Stü Prawns, fresh or frozen, (approx. 12 cm from head to tail)
- 12 piece Fish balls (Bakso Ikan), TK (Asia shop)
- 20 g Carrot yellow
- 1 Hot peppers, red, long, mild
- 2 Heads Pak Choi (mustard cabbage)
- 3 tbsp Sunflower oil
- 2 m.-g Cloves of garlic, fresh
- 1 tbsp Oyster sauce (Saus Tiram)
- 1 tbsp Fish sauce, light, (kecap ikan)
- 1 tsp Soy sauce, sweet (kecap manis)
- 4 tbsp Orange juice
- 60 g Coconut water, (Asian shop, drinks department)
- 2 tbsp Rice Wine (Arak Masak)
- 1 tsp Tapioca flour
- 1 tsp Chicken broth, Kraft bouillon
To garnish:
- 1 tsp Flowers and leaves
- Cook the pasta in enough boiling salted water for 3 minutes until al dente, strain and spread out on a fresh tea towel, fanning out. Discard the cooking water.
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash. Cut each shrimp on the back with small scissors up to the last segment (leave this and the tail in place) and peel off the shell, removing the black intestine. Thaw the fish balls and quarter them lengthways.
- Wash the carrot, cap at both ends and peel. Scrape off the appropriate amount with a coarse rasp. Remove the stems from the red pepper, wash and halve lengthways, remove the grains and the dividing walls and cut the halves of the pods diagonally into pieces approx. 1 cm wide. Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut in half lengthways. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
- For the sauce, squeeze the garlic cloves and mix together with all the ingredients for the sauce. Heat the sunflower oil in a wok and stir-fry the carrots for 30 seconds, then add the peppers and fish balls and stir-fry for another 30 seconds. Add the noodles and the white pak choi and stir-fry for 2 minutes. Deglaze with the sauce and add the green pak choi leaves. Turn off the heat and stir the pasta once.
- Place the shrimp in a single layer in a coarse sieve and steam over boiling water until their color changes to pink. Take away immediately. Divide the noodles on the serving plates, add the prawns, garnish and serve immediately.
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- Bakmi is a type of Chinese noodle that looks like spaghetti in bows, but is made from wheat flour and wrapped in sheets in bundles. There are 3 easily breakable leaves in a 200 g package.
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