Shrimp soup with vegetables, sambal and rice – Cap Cay Udang Kuah

Ingredients for 2 servings:

• 200 g shrimp, peeled, cooked, frozen
• 80 g rice
• 190 g water
• 4 chili peppers, red or green
• 3 tbsp oyster sauce, sweet, thick
• 1 pinch of salt
• 3 stalks of water spinach or 1 chard
• 1 m.-large pak choi
• 1 small cauliflower
• 1 m.-sized carrot(s)
• 1 small Chinese cabbage
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 150 g vegetable stock
• 2 tbsp fish sauce, light
• 1 tsp Umami seasoning (granules), red
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A popular street food not only in Indonesia. Recipe from Taman Grija, Lombok, Indonesia.

Place the prawns in a colander and let it thaw. Wash the rice and bring to a boil with the water. Reduce the heat to low and simmer with the lid on for 12 minutes. Remove from the heat and let stand, uncovered, for 25 minutes. Fluff up before use. For the sambal, slice the washed chilies crosswise into thin rings. Discard the stems, leaving the seeds. Mix with the oyster sauce and salt and divide between 2 small serving bowls. For the vegetables, rinse the water spinach and remove the leaves from the stems. Separate the leaf stalks from the leaves, halve crosswise, and set aside separately from the leaves. Remove the white parts of the washed pak choi and cut crosswise into 3 cm long pieces. Halve the green leaves lengthwise and then cut them into thirds crosswise. Remove the florets from the cauliflower, including the 1 cm stem, halve lengthwise, rinse, and drain well in a colander. Wash and peel the carrot. Carve a pattern lengthwise and cut crosswise into slices approximately 3 mm thick. Remove a few leaves from the Chinese cabbage, wash them, and roughly chop them. Keep the leaves and firm parts separate. For the broth, dissolve the tapioca flour in the rice wine, add the remaining ingredients and mix well and set aside. Heat the sunflower oil in a wok until very hot. Add the firm vegetables and stir-fry for 1 minute. Then add the remaining vegetables and stir-fry for 2 minutes. Add the prawns and mix in. Deglaze with the broth and simmer for 1 minute, then reduce the heat to low. Spoon the mixture from the wok into the serving bowls. Serve with the rice and sambal and enjoy.