Prawns with snow peas and fried noodles à la Hong Kong

Ingredients for 2 servings:

• 16 m.-sized shrimp(s), approx. 13 cm, with head
• 100 g Chinese egg noodles (bakmi)
• 2 m.-large pak choi
• 6 small onions, red
• 3 medium-sized garlic cloves
• 40 g carrot(s), sliced
• 1 Pepper, red, long, mild
• 1 small green chili pepper (cabe rawit hijau)
• 16 green sugar snap peas
• 3 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 40 g coconut water (Asian shop, drinks)
• 3 tbsp orange juice
• 2 tbsp oyster sauce (saus tiram)
• 1 tsp soy sauce (Kecap Tim Ikan), see appendix
• n. B. Walnuts, chopped into pieces
• n. B. Sesame, light
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A delicious side dish for 4 people to other dishes, for 2 people a main meal.

Wash the fresh shrimp or thawed frozen shrimp. Twist the heads off all of the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitin shell, removing the black intestine, and pull the rest of the body out of the last segment. Break up the noodle sheets slightly and add the pieces to boiling salted water. After two and a half minutes, drain the noodles, let them drain well, and spread them out on a fresh tea towel. Cut off about 2-3 cm from the bottom of the bok choy stalk, separate the leaves, wash them, and cut the white part crosswise into about 1 cm wide pieces. Halve the green part lengthwise and cut them crosswise into about 3 cm wide strips. Keep them separate. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, snip off both ends, peel, and score lengthwise with 4-6 slits, then slice diagonally into approximately 3 mm thick slices. Wash the red chili pepper and cut diagonally into approximately 1 cm wide pieces. Leave the seeds on and discard the stem. Wash the small green chili pepper and cut it crosswise into thin slices, leaving the seeds on and discarding the stem. Wash the snow peas, snip off both ends, and remove the strings on both sides. Halve the larger pods crosswise, leaving the smaller ones. Snip off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix with the remaining ingredients until smooth. Heat 2 tablespoons of sunflower oil in a wok, add the small onions, garlic, and carrots, and stir-fry until the onions are translucent. Add the white bok choy parts, the peppers, and the chili pepper, and stir-fry for 1/2 minute. Add the noodles, mix well, then add the snow peas and green bok choy, and stir-fry for 3 minutes. Deglaze with the sauce and stir-fry briefly. Reduce heat to low and simmer with the lid on for 2 minutes. Arrange the noodles on a warm serving platter. Clean the wok, add 1 tablespoon of sunflower oil, and heat until hot. Add the prawns and stir-fry until pink. This takes just under a minute. Remove from the wok immediately and place on top of the noodles. Garnish with the appropriate ingredients, serve as a side dish, and enjoy.