John Myers
Contents
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Ingredients
For the broth:
- 70 g Glass noodles, Vernicelli type, dried
- 4 Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 15 g Ginger, sliced, fresh or frozen
- 1 small Chilli, green, fresh or frozen
- 2 tbsp Sunflower oil
- 500 g Coconut water
- 8 g Chicken broth, Kraft bouillon
- 2 tbsp Fish sauce, light colored
- 1 pole Lemongrass, fresh
- 2 Kaffir lime leaves, fresh or frozen
- 1 Kai Lan, fresh, (Chinese broccoli)
- 20 g Carrot
To garnish:
- Flowers and leaves
Instructions
- Thaw the shrimp, remove the black intestines on the back (if visible). Soak the glass noodles in plenty of warm water. Shorten with scissors.
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Wash the kaffir lime leaves and use them whole.
- For fresh kailan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into 4 cm wide rolls. Cut large leaves in half crosswise. Measure and defrost frozen goods. Wash the carrot, cap at both ends and peel. Using a fine rasp, scrape off the appropriate amount from below.
- Strain the pasta and discard the soaking water.
- Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the ginger and chilli and stir-fry for 1 minute. Deglaze with the coconut water. Add the remaining ingredients from chicken stock to carrot and simmer for 15 minutes.
- In the meantime, steam the prawns in the colander over the broth. After 10 minutes, add the glass noodles to the broth.
- Divide the broth and its ingredients on serving dishes, add the prawns, garnish, serve hot and enjoy.
