Quick colorful glass noodles with shrimp

Ingredients for 2 servings:

• 200 g shrimp(s), fresh or frozen, (approx. 14 cm)
• 80 g glass noodles Chinese, type Vermicelli
• 2 eggs, size M
• 1 pinch(s) chicken stock powder
• 1 pinch(s) black pepper, freshly ground
• 1 small carrot(s)
• e.g. celery, fresh or frozen
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp sauce (spring roll sauce, Thailand)
• 1 tsp chicken broth powder
• 4 tbsp orange juice
• 3 tbsp sunflower oil
• n. B. Cauliflower florets, blanched
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A typical evening street food in coastal Asian regions. Recipe from Bali, Indonesia.

Wash the fresh shrimp or thawed frozen shrimp. Twist the heads off all 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 chitinous shell, removing the black intestine, and pull the body out of the last segment. Thaw raw, peeled frozen shrimp. Soak the glass noodles in plenty of lukewarm water for 10 minutes, drain, and cut into bite-sized pieces with scissors. Crack the eggs into a sufficiently large container, add a pinch of chicken stock powder and pepper, and whisk until smooth. Heat a medium-sized pan, add 1 tablespoon of sunflower oil, and heat until hot. Fry the beaten eggs until scrambled and let cool. Chop any larger pieces. Wash a small carrot, trim both ends, peel, and slice diagonally into thin sticks approximately 3 x 3 mm. Wash fresh celery, shake dry, and pick off any unblemished leaves and chop them. Set aside 2 tablespoons and freeze the remaining leaves. Weigh the frozen celery and thaw. Cut the leafless and unblemished stalks crosswise into approximately 3 mm long rolls. Also measure out 2 tablespoons and set aside, and freeze the rest. Weigh the frozen celery and thaw. Mix the ingredients for the sauce together in a small bowl to deglaze the pan. Heat the remaining sunflower oil in a wok and fry the prawns until pink. Remove with a slotted spoon. Add the carrots and celery stalks and stir-fry for 2 minutes, then add the glass noodles and stir-fry for another 2 minutes. Finally, add the celery leaves and mix in. Deglaze with the sauce and stir-fry until the sauce is almost absorbed. Divide between serving bowls along with the shrimp and scrambled eggs, garnish, serve and enjoy.