John Myers
Contents
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Ingredients
For the marinade:
- 120 g Shrimp, peeled, frozen
- 80 g White-Capped mushrooms (from the can)
- 1 medium sized Tomato
- 3 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
- 1 Egg, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 tbsp Lime juice, fresh
- 1 tbsp Tapioca flour
- 2 tsp Rice Wine, (Arak Masak)
- 1 tsp Oyster sauce
For the broth:
- 20 g Ginger slices, fresh or frozen
- 10 g Galangal slices, fresh or frozen
- 1 smaller Chilli, green, fresh or frozen
- 4 Kaffir lime leaves, fresh or frozen
- 5 g Shrimp paste, (terasi udang, see note)
- 2 tbsp Rice Wine, (Arak Masak)
- 300 g Coconut water
- 6 g Chicken broth, Kraft bouillon
- 1 tbsp Fish sauce, light colored
- 2 tbsp Lime juice, fresh
- 2 tsp Sugar, fine, white
- 100 g Coconut milk, creamy (24% fat)
To garnish:
- 5 g Pepper rings, red
- 5 g Pepperoni rings, green
Instructions
- Let the fresh chicken breast freeze a little, thaw frozen food. Cut across the grain into approx. 5 mm thick slices and cut them in half across. Halve the thawed prawns lengthways and remove the intestines from the back. Rinse the mushrooms, strain, weigh and quarter lengthways.
- Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Wash the peppers to garnish, cut off the stem, cut in half lengthways and remove the grains. Cut across into thin threads from above.
- For the marinade, crack open the egg and separate the egg white and yolk. Use the egg yolk for other purposes. Whisk the egg white with the chicken stock and lime juice. Dissolve the tapioca flour in the rice wine and mix with the egg white. Divide the marinade in half and marinate the pieces of chicken separately from the prawns. Mix in the oyster sauce with the prawn marinade.
- For the broth, wash, peel and cut the fresh ginger and galangal into thin slices. Wash the small, red chilli, cut diagonally into thin rings, leave the grains in place and discard the stem. Wash the kaffir lime leaves and use them whole. Chop up the shrimp paste and dissolve in the rice wine. Heat the coconut water, dissolve the chicken stock in it, mix in the fish sauce, lime juice and sugar. Mix in the prepared ingredients from ginger slices to rice wine mixture. Simmer for 15 minutes with the lid on.
- Strain the chicken and prawns. Stir the kaffir lime leaves, mushrooms, tomatoes and leftover marinade into the stock. Let simmer for 5 minutes.
- In the meantime, heat 2 tablespoons of the sunflower oil and the sesame oil in a pan, add the chicken pieces and stir-fry for 2 minutes. Take out with a slotted spoon and have it ready. Add the rest of the sunflower oil and let it get hot. Stir the prawns until they turn pink. Add to the chicken pieces together with the oil.
- Stir the coconut milk into the broth and distribute it on the serving bowls. Add the prawns and chicken pieces, garnish, serve warm and enjoy.
Annotation:
- The shrimp paste in Asia is not interchangeable with the German shrimp paste. If you don't buy it at the market, it has a crumbly consistency and is dissolved in water or rice wine. It is a fermented paste made from at least 30% prawns and the rest are ear fish, which also includes anchovies. Their smell is only faintly fishy. In terms of taste, it rounds off many Asian dishes, especially from the coastal regions. In the pasty form you have to fry it in hot oil until it smokes. You have the fun twice, once and never again, the smell in the kitchen is still noticeable after weeks.
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
