Fried coconut linguine with shrimp

Ingredients for 2 servings:

• 120 g shrimp(s), raw, peeled, frozen, approx. 12 – 14 cm
• 20 g bacon, streaky, smoked
• 2 eggs, size S
• 1 tsp lemon juice, fresh
• 3 g broth powder (mushroom bouillon), granular
• 150 g creamy coconut milk (24% fat)
• 2 tbsp Arak Masak
• 1 pinch(s) nutmeg, freshly grated
• 100 g wheat flour type 405
• 4 small onions, red
• 2 medium-sized garlic cloves
• 40 g carrot(s)
• 1 small pak choi
• 60 g coconut water
• 2 tbsp oyster sauce
• 1 tbsp fish sauce, light
• e.g. sunflower oil
• 2 leaves of Lollo Bianco
• 5 cherry tomatoes
• e.g. lemon(s) (cherry lemons)
• n. B. flowers

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A main course that leaves only one wish unfulfilled: Will you have seconds? Recipe from Bali, Indonesia.

Thaw the prawns. Halve them lengthwise and remove the intestines from the back with tweezers. Cut the lean bacon into small cubes and fry in 2 tablespoons of sunflower oil until fragrant. Remove the bacon from the pan with a slotted spoon and fry the prawns until pink. Remove from the pan immediately, reserving the oil. Mix the batter ingredients to create a thin pancake batter. Let it rest for 15 minutes. In the meantime, finely chop the onion and garlic cloves. Cut a washed and peeled carrot into approximately 3 mm cubes. Do the same with the white parts of the bok choy. Roughly chop the green parts. Mix the coconut water, oyster sauce, and fish sauce and set aside. Wash the garnish ingredients, shake the lettuce dry, and line a serving dish with it. Work the batter into pancakes in batches. Let them cool slightly, roll them up, cut into approximately 3 mm wide slices, and fan them out. Add 2 tablespoons of sunflower oil to the pan and heat until hot. Add the onions, garlic cloves, carrot, and white bok choy pieces and stir-fry for 2 minutes. Add the bacon bits and stir-fry for 1 minute. Add the noodles and stir-fry for 3 minutes. Deglaze with the coconut sauce, stir-fry for 1 minute, stir in the shrimp, and immediately transfer the mixture to the serving dish. Garnish with the tomatoes and blossoms, serve, and enjoy as the main course. Note: The cherry limes have a very aromatic, tart juice, which can be drizzled over the noodles if desired.