John Myers
Contents
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Ingredients
For the pasta:
- 100 g Egg noodles, wheat flour, spagetti type
- 250 g Water
- 5 g Chicken broth, Kraft bouillon
For the vegetables:
- 4 small Onions, red
- 4 medium-sized Cloves of garlic, fresh
- 20 g Ginger, fresh
- 1 small Spring onion, fresh
- 1 Hot peppers, red, long, mild
- 2 small Chillies, green, (cabe rawit hijau)
- For the scrambled eggs:
- 2 Eggs, size M
- 30 g Carrot
- 2 medium-sized Tomatoes, red, fully ripe
- 2 Tbsp (heaped) Celery leaves, fresh or frozen
- 2 PrizeN Chicken broth, Kraft bouillon
- 1 tsp Pepper, black, fresh from the mill
For the sauce:
- 2 medium-sized Tomatoes, red, fully ripe
- 2 medium-sized Cloves of garlic, fresh
- 2 Pinches Chicken broth, Kraft bouillon
- 40 g Water
Also:
- 4 tbsp Sunflower oil
To garnish:
- Peanuts, honey roasted
- Flowers and leaves
Instructions
- Take the pasta out of the package, weigh it and break it to a length of approx. 8 cm. Bring the water to the boil, dissolve the chicken stock in it and cook the pasta for about 3 minutes until al dente. Strain and drain well and spread out on a fresh tea towel.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into thin strips. Weigh and thaw frozen goods. Wash the spring onions, remove dead leaves and roots. Cut into pieces approx. 4 cm long, halve lengthways and cut the halves lengthways into thin strips.
- Remove the stems from the peppers, wash them, cut open lengthways, fold open, core and cut across into thin threads. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
- For the scrambled eggs, break the eggs. Cut a 4 cm long piece from a carrot, wash, peel and cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. For the sauce, wash the tomatoes, remove the stalks, peel them, quarter lengthways, remove the green and white stalk base, remove the core and cut the quarters into small pieces.
- Wash the fresh celery, shake dry, pluck the flawless leaves and chop. Use the required amount immediately and freeze the remaining leaves together separately from the chopped stems. Weigh frozen goods and allow to thaw. Whisk all ingredients vigorously with a whisk. Heat 2 tablespoons of the sunflower oil in a pan and fry the egg mixture to make scrambled eggs. Chop up larger pieces, take them out of the pan and keep them ready.
- Wash the tomatoes for the sauce, quarter them, remove the stem and the grains and halve the quarters lengthways and crossways. Cap the garlic cloves at both ends, peel and roughly cut into pieces. Put together with the remaining ingredients in a blender and puree for 1 minute at high speed.
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
- Lay out the prawns in a coarse sieve in a single layer and steam over boiling water until the prawns change their color to pink (30 - 40 seconds). Take away immediately and keep ready.
- Heat the rest of the sunflower oil in the pan, add the onions and garlic. Stir fry until the onions are translucent. Add the pepperoni, chilli and ginger and mix well. Add the pasta and stir-fry for 1 minute. Mix in the spring onions, then add the scrambled eggs and stir-fry for 1 minute. Deglaze with the sauce and simmer for 1 minute.
- Place on the serving dish, garnish, add the prawns, serve warm and enjoy.
