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Prawn Balls with Peanut Cap Cay

5 from 7 votes
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the shrimp balls:

  • 200 g Prawns, peeled, raw, fresh or frozen
  • 90 g Minced chicken, from the breast
  • 1 Egg, size S
  • 4 g Chicken broth, Kraft bouillon
  • 1 tbsp Celery leaves, fresh or frozen
  • 25 g Carrot, in threads
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Sago flour
  • 1 tsp Baking powder

For the Cap Cay:

  • 2 smaller Broccoli
  • 2 small Kailan
  • 1 small Spring onion, just the white
  • 40 g Carrot, sliced
  • 1 Hot peppers, red, long, mild
  • 1 smaller Chilli, green, fresh or frozen
  • 2 tbsp Sunflower oil

For the sauce:

  • 150 g Coconut water
  • 2 g Chicken broth, Kraft bouillon
  • 1 tbsp Soy sauce, light
  • 1 tsp Sugar, white, fine
  • 80 g Peanuts, shelled, natural
  • 1 tsp Peanut butter
  • 1 tbsp Rice Wine, (Arak Masak)
  • 1 tbsp Sesame oil, light

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.
  • Wash and peel a carrot, cut off both ends and cut into short silk threads from below with a julienne slicer. Cut the rest of the cap cay into thin slices. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Mix all the ingredients for the prawn balls well and let them mature in the fridge for 30 minutes, covered for 30 minutes.
  • In the meantime, garnish the serving bowls with washed frisée leaves. For the sauce, put the ingredients from coconut water to peanuts in a small casserole (with a lid) and simmer for 20 minutes. Dissolve the peanut butter in the rice wine, add to the sauce, mix in well and let it thicken. Season the sauce with salt and pepper and keep it warm.

For the Cap Cay:

  • For the Cap Cay, cut about 8 small florets from a small broccoli, wash and cut the stems crosswise into thin slices. Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls.
  • Roughly cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods. Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
  • 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 small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
  • Bring 1 liters of lightly salted water to a simmer in a deep 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 and keep them ready.
  • Heat the sunflower oil in a wok, add all the ingredients except for the Kailan leaves for the Cap Cay and stir-fry for 3 minutes. Add the shrimp balls and fry for another 2 minutes. Deglaze with part of the sauce without the peanuts. Place on the prepared serving plates and add the peanuts with the remaining sauce, serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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