Fried Chinese wheat noodles with seafood à la Hong Kong – Bakmie Goreng Seafood à la Hong Kong

Ingredients for 2 servings:

• 2 sheets of noodles (bakmi)
• 16 shrimp(s), fresh or frozen, approx. 12 cm from head to tail
• 12 fish balls (Bakso Ikan), frozen, Asian shop
• 10 g carrot(s)
• 1 Pepper, red, long, mild
• 2 heads of pak choi
• 3 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp fish sauce (kecap ikan), light
• 1 tsp ketjap manis
• 2 tbsp orange juice
• 60 g coconut water, Asian shop, drinks
• 2 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 tsp chicken broth powder (Kraftbouillion)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a recipe from Lombok, Indonesia

Cook the noodles in plenty of boiling salted water for 3 minutes until al dente, drain, and spread out on a fresh tea towel, fanning them out. Do not discard the cooking water. Wash the fresh shrimp or thawed frozen shrimp. Twist and remove the heads of all shrimp, then wash them. Cut open the back of each shrimp with small scissors down to the last segment, leaving this and the tail, peel off the shell, and remove the black intestine. Thaw the fish balls and quarter them lengthwise. Wash the carrot, trim both ends, and peel. Grate the appropriate amount using a coarse grater. Remove the stems from the red bell pepper, wash them, halve them lengthwise, remove the seeds and membranes, and cut the pod halves diagonally into approximately 1 cm wide pieces. Remove the yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Remove the white leaf stalks and halve them lengthwise. Halve the green leaves lengthwise and cut crosswise into pieces about 3 cm wide. Keep the white and green parts separate. For the sauce, press the garlic cloves and mix with all the ingredients in the sauce. Heat the sunflower oil in a wok and stir-fry the grated carrots for 30 seconds. Add the peppers and fish balls and stir-fry for another 30 seconds. Add the noodles and white bok choy leaves and stir-fry for 2 minutes. Deglaze with the sauce and add the green bok choy leaves. Turn off the heat and stir the noodles once. Place the prawns in a single layer in a coarse sieve and steam over boiling water until they turn pink. Remove immediately. Divide the noodles among serving plates, add the prawns, garnish, and serve immediately.