John Myers
Contents
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Ingredients
For the shrimp balls:
- 150 g Prawns, peeled, raw, fresh or frozen
- 60 g Minced chicken, from the breast
- 1 Egg, size S
- 3 g Chicken broth, Kraft bouillon
- 1 tbsp Celery leaves, fresh or frozen
- 2 tbsp Sunflower oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Sago flour
- 1 tsp Baking powder
- For the sauce:
- 2 medium sized Tomatoes, red, fully ripe
- 1 little one Broccoli
- 1 smaller Cauliflower
- 40 g Carrot
- 1 smaller Chilli, green, fresh or frozen
- 10 Grapes, blue, seedless
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
For the sauce:
- 2 tbsp Oyster sauce, (Saus Tiram)
- 100 g Coconut water
- 2 Pinch n Chicken broth, Kraft bouillon
- 1 tsp Sugar, white, fine
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
Also:
- 1 liter Water, lightly salted
To garnish:
- Frisée salad leaves
Instructions
- Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat the egg, whisk with the chicken stock and add to the shrimp paste.
- Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 1 tbsp of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions. Mix all the ingredients for the prawn balls well and let them mature in the fridge for 30 minutes, covered for 30 minutes.
- Garnish the serving bowls with washed frisée leaves.
- For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways. Cut a few small florets from the broccoli and cauliflower, wash and cut the stalks crosswise into thin slices. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the seedless grapes and cut in half lengthways.
- For the sauce, dissolve the tapioca flour in the rice wine. Mix in the remaining ingredients homogeneously. Bring the salt water to a simmer. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. When all the balls that have floated and risen for about 5 minutes, remove them with a slotted spoon and keep them ready.
- Heat the sunflower oil for the insert. Add all ingredients from broccoli to chili and stir-fry for 2 minutes. Halve the balls and add them. Pan stir for 1 minute, then mix in the tomatoes, grapes and sesame oil. Stir for another 1 minute, then deglaze with the sauce and simmer for 2 minutes.
- Season the sauce with salt and pepper. Spread the prawn balls with their sauce on the serving bowls, serve warm with white, cooked rice and enjoy.
