Shrimp with Cap Cay and English sauce à la Hong Kong

Ingredients for 1 servings:

• 8 m.-sized shrimp(s), fresh or frozen, raw
• 4 green runner beans
• 1 small spring onion(s), only the white part
• 1 small carrot(s)
• 1 pepper, red, long, medium hot
• 4 small cauliflower florets
• 1 onion(s)
• 3 tbsp sunflower oil
• 200 g water
• 1 tsp, heaped chicken stock powder (chicken stock powder, alternatively chicken bouillon extra, granulated)
• 1 tbsp Worcestershire sauce
• 2 m.-sized garlic cloves, fresh
• ½ tbsp tapioca flour
• 1 tbsp dry sherry
• 1 m.-large tomato(s), fully ripe
• 2 small onions, red
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 1 tsp soy sauce, sweet
• 1 pinch of salt
• Salt to taste
• 1 serving of cooked rice
• n. B. Cucumber(s), pickled, (spicy cucumber pieces à la Hong Kong, see note)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Udang Saos Inggris ala Hong Kong

Thaw the frozen prawns. Wash the fresh prawns, remove the head and chitin shell, leaving the tail segment. Cut open lengthwise along the back and remove the intestines. For the sambal, wash the fruit and vegetables. Remove the stem from the tomato, quarter lengthwise, remove the green core, and quarter crosswise. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Cut the red pepper and chili crosswise into approximately 8 mm wide pieces. Leave the seeds and discard the stem. Place all ingredients in a food processor (Moulinex or similar) and pulse to a coarse paste with visible seeds. Season with salt and set aside. For the Cap Cay, wash the fruit and vegetables. Trim both ends of the green beans, removing the strings, and cut the beans diagonally into approximately 4 cm long pieces. Cut the white part of the spring onion diagonally into 2-3 cm wide pieces and set aside. Trim both ends of the carrot, peel, halve lengthwise, and cut into approximately 5 mm thick slices. Cut the red bell pepper diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Separate 4 small florets from the cauliflower and halve them lengthwise. Take a 1 cm wide section of a medium-sized onion, peel, and fan out. For the sauce, bring the water to a boil and dissolve the chicken stock powder in it. Cook the green beans and carrot pieces for 2 minutes, then remove with a sieve. Add the oyster sauce and the crushed garlic and stir to combine. Mix the tapioca flour with the sherry and stir into the sauce. Heat the oil in a medium-sized pan, add the spring onion and onion pieces, and stir-fry for 1 minute. Add the red bell peppers along with the cauliflower florets and stir-fry for 1 minute. Add the green beans and carrot pieces. Stir-fry for 1 minute, then deglaze with the sauce. Add the shrimp and simmer until pink. Immediately transfer to a serving dish and serve separately with white rice on the side, garnished with the cucumber pieces and sambal. Note: URL for: “Spicy Cucumber Pieces à la Hong Kong” https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html