John Myers
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Fried, Spicy Glass Noodles with Crabs – Bami Goreng Udang
The perfect fried, spicy glass noodles with crabs – bami goreng udang recipe with a picture and simple step-by-step instructions.
For the sauce:
- 100 g Green cabbage or kailan
- 100 g Shrimp, ready-made, frozen
- 2 tbsp Sunflower oil
- 2 small Cloves of garlic, fresh
- 10 g Ginger, fresh or frozen
- 1 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Soy sauce, light
- 3 tbsp Fish sauce, dark
- 1 tsp Chicken broth, Kraft bouillon
- 80 g Coconut water
For the sambal:
- 2 tbsp Soy sauce, sweet, (kecap manis)
- 2 small Chilli, red
- Soak the vermicelli in hot water for about 10 minutes. Shorten it a little with scissors. Strain and drain well. Wash the cabbage, separate the midrib from the leaves and cut to about 4 cm. Cut the leaves into strips. Heat the oil in the wok and add the shrimp. Stir fry until they are nice and pink. Remove from the wok and drain on paper towels.
- For the sauce, cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash and peel the fresh ginger, cut into thin slices and cut them into pieces. Weigh and thaw frozen goods. Mix with the remaining ingredients.
- For the sambal, wash the small, red chilli, cut diagonally into thin rings, leave the grains and discard the stem. Mix with the soy sauce.
- Put the cabbage stalks in the wok and stir-fry for 1 minute, deglaze with the sauce, add the vermicelli and cabbage leaves. Mix everything well and fry for 3 minutes, stirring constantly. Finally add the crabs, mix in and serve warm with the sambal.
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