John Myers
Contents
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Ingredients
For the shrimp balls:
- 150 g Prawns, peeled, raw, fresh or frozen
- 100 g Minced chicken, from the breast
- 1 Egg, size S
- 2 Pinches Chicken broth, Kraft bouillon
- 1 tbsp Celery leaves, fresh or frozen
- 20 g Carrot, in short silk threads, fresh or frozen
- 3 medium sized Cloves of garlic, fresh
- 2 tbsp Sunflower oil
- 5 g Shrimp paste, (Terasi Udang, see note)
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Sago flour
For the sauce:
- 2 tbsp Teriyaki sauce, (preferred by Saori)
- 2 tsp Fish sauce, light colored
- 1 tbsp Tomato ketchup
- 120 g Coconut water
- 2 Pinches Chicken broth, Kraft bouillon
- 1 Pri Black pepper from the mill
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- For the deposit:
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 30 g Cauliflower
- 5 Runner beans, green, fresh or frozen
- 30 g Peas, fresh or frozen
- 1 Hot peppers, red, long, mild
- 1 medium-sized Spring onion, just the green
- 2 tbsp Sunflower oil
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. Open an 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 a tablespoon 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.
- Wash and peel the carrots, cut off both ends and cut into short silk threads from below with a julienne slicer. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Mix the shrimp paste with the oyster sauce so that a homogeneous paste is formed.
- Put all the ingredients for the balls in the bowl with the shrimp paste and mix until homogeneous. Cover and let the mixture mature for 30 minutes in the refrigerator.
- For the filling, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Separate small florets from the cauliflower and cut larger ones into small pieces. Wash the fresh green beans, cut them off at both ends and remove any threads that may be present. Cut diagonally into pieces approx. 6 mm wide. Count, defrost and cut to length as well.
- Rinse fresh peas briefly and shake dry in a sieve. Weigh frozen goods. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the spring onions and cut into thin rolls from above.
- Bring 1 liters of water with 1 teaspoon of salt to a boil in a 2-liter saucepan. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. Use a slotted spoon to remove the balls that have floated and risen for about 5 minutes, cut them in half and keep them ready.
- Mix the ingredients for the sauce and keep them ready.
- Heat the sunflower oil in a wok, add the deposits together with the halved balls and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 2 minutes. Season the sauce with salt and pepper, black, fresh from the mill. Place in the serving bowls, serve warm with white, cooked rice and enjoy.
Annotation:
- Terasi Udang has little in common with German shrimp paste and tastes different. If your Asian shop does not have this, then get it via the Internet. Cheap goods consist only of fish, good goods consist of fish and shrimp. The mass is fermented, almost black and is NOT creamy, but rather firm and crumbly when cut.
