Shrimp balls with peanut cap cay

Ingredients for 2 servings:

• 200 g prawn(s), peeled, raw
• 90 g minced poultry (from the chicken breast)
• 1 egg(s), size S
• 4 g chicken broth
• 1 tbsp celery leaves
• 25 g carrot(s)
• 2 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp sago, ground
• 1 tsp baking powder
• 1 small broccoli
• 2 small Kailan (Chinese broccoli)
• 1 small spring onion(s), white part only
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 2 tbsp sunflower oil
• 150 g coconut water
• 1 pinch(s) chicken broth
• 1 tbsp soy sauce, light
• 1 tsp sugar
• 80 g peanuts, shelled, natural
• 1 tsp peanut butter
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• 1 liter of water, lightly salted
• e.g. frisée lettuce

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

A spicy side dish for rice. Recipe from southern Chinese cuisine.

Process the shrimp with a chopping knife or cleaver until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and minced chicken in a large bowl. Crack the egg, whisk it with the chicken stock, and add it to the shrimp paste. Wash the fresh celery, shake it dry, and pick off and chop the unblemished leaves. Use 1 tablespoon of this immediately and freeze the remaining leaves. Measure out the frozen celery and let it thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Wash and peel a carrot, trim both ends, and julienne it crosswise from the bottom into short silk threads. Thinly slice the rest for the Cap Cay. Trim both ends of the garlic cloves, peel them, and press them dry with a garlic press. Mix all the ingredients for the shrimp balls well and let them rest in the refrigerator, covered, for 30 minutes. Meanwhile, garnish the serving bowls with washed frisée leaves. For the sauce, place the ingredients, from coconut water to peanuts, in a small casserole dish (with a lid) and simmer for 20 minutes. Dissolve the peanut butter in the rice wine, add to the sauce, mix well, and let it thicken. Season the sauce with salt and pepper and keep warm. For the Cap Cay, cut about 8 small florets from a small broccoli, wash them, and cut the stems crosswise into thin slices. Wash the fresh kailan, separate the leaves from the stem. Separate the woody stem below the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Roughly chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused broccoli. Measure and thaw frozen produce. Wash the spring onion, remove any wilted leaves and roots. Cut the white part diagonally into approximately 6 mm wide pieces. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the fresh, red chilies, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the small, green chili, cut it crosswise into thin slices, leaving the seeds, and discarding the stem. Bring 1 liter of lightly salted water to a simmer in a deep pot. Form the cold shrimp mixture into ping-pong ball-sized balls and lower them into the simmering water. Once the balls have floated and risen for about 5 minutes, remove them with a slotted spoon and set aside. Heat the sunflower oil in a wok, add all the ingredients except the kailan leaves for the cap cay, and stir-fry for 3 minutes. Add the shrimp balls and stir-fry for another 2 minutes. Deglaze with some of the sauce, excluding the peanuts. Place on the prepared serving plates and add the peanuts and the remaining sauce. Serve warm and enjoy.