Fried XO noodles with shrimp

Ingredients for 2 servings:

• 6 shrimp(s), raw, peeled, without tail, approx. 22 cm, frozen
• 1 tsp umami seasoning
• 1 tbsp rice wine, dark, spicy-mild
• 1 pinch(s) black pepper, freshly ground
• 3 tbsp garlic butter, alternatively herb butter for frying
• 60 g pineapple pieces, canned
• 20 g onion(s), red, small
• 2 medium-sized garlic cloves
• 10 g spice lily (aromatic ginger)
• 2 small chili peppers, green, fresh or frozen
• 40 g carrot(s)
• 30 g peanuts, large, blanched, roasted and seasoned
• 2 m.-large tomato(s), oblong
• 2 pinches of salt and pepper, freshly ground black pepper
• 2 Pepper, red, long, mild to medium hot
• 4 lemon leaves, alternatively bay leaves, fresh
• 360 g water
• 3 tbsp fish sauce, light
• 120 g Chinese egg noodles
• pasta water
• 1 tsp umami seasoning, red
• 1 tbsp XO sauce, medium hot
• 1 tbsp oyster sauce
• 4 tbsp pineapple juice, from the can
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• n. B. Fish sauce, light
• 3 tbsp sunflower oil

Instructions

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

Stir-fried XO noodles with shrimp. A main dish from Hong Kong, China.

Make a 5 mm deep cut into the thawed shrimp along the back down to the tail. If necessary, remove the grey-brown intestines. Pay particular attention to the last 3 cm before the tail end. Rinse the shrimp, drain well, and pat dry. Mix umami, rice wine, and pepper to make a marinade and marinate the shrimp until ready to use. For the vegetables, drain the pineapple well. Peel and roughly chop the onions and garlic cloves. Peel the washed lily, cut thin slices crosswise, and chop them. Cut the washed chilies crosswise into thin slices, leaving the seeds and discarding the stalks. Wash the carrot, peel it, and slice it into thin sticks. Set aside the peanuts. To garnish the tomato blossoms, cut off the tops of the washed tomatoes so they stand up well. While standing upright, make four crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place on the serving dishes. Quarter the washed peppers lengthwise, about 2 cm below the stem, and remove the seeds. Halve the quarters lengthwise and let them bloom in cold water. Wash the lemon leaves and surround the tomatoes with them. For the pasta, bring the water to a boil and dissolve the fish sauce in it. Add the pasta and cook al dente according to the package instructions. Strain, reserving the pasta and stock. Mix all the sauce ingredients in a small bowl until smooth, season with fish sauce, and set aside. Melt the garlic butter in a small pan, add the prawns, and fry over moderate heat until light brown on both sides. To stir-fry, heat the sunflower oil in a wok until very hot. Add the pineapple chunks and stir-fry until browned. Add the onions, garlic, lily of the valley, chilies, and carrot sticks and stir-fry for 60 seconds. Add the noodles, mix, and stir-fry for 30 seconds. Deglaze with the sauce and simmer for 1 minute. Divide the stir-fry mixture among serving bowls, arrange the shrimp and butter on top of the noodles, and garnish with the chili blossoms.