Spicy egg noodles with shrimp and peanuts, Hong Kong style

Ingredients for 2 servings:

• 8 shrimp(s), fresh, approx. 14 cm
• 100 g Chinese egg noodles
• 250 g water
• 5 g chicken stock powder
• 4 small onions, red
• 4 medium-sized garlic cloves
• 20 g ginger
• 1 small spring onion(s)
• 1 Pepper, red, long, mild
• 2 small green chili peppers (cabe rawit hijau)
• 2 eggs, size M
• 30 g carrot(s)
• 2 m.-large tomato(s)
• 2 tbsp, heaped celery leaves
• 2 pinches of chicken stock powder
• 1 tsp, levelled pepper, black
• 2 m.-large tomato(s)
• 2 medium-sized garlic cloves
• 2 pinches of chicken stock powder
• 40 g water
• 4 tbsp sunflower oil
• e.g. peanuts, honey roasted
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A somewhat elaborate street food where the price is calculated according to the number of shrimps desired.

Remove the noodles from the package, weigh them, and break them into pieces about 8 cm long. Bring the water to a boil, dissolve the chicken stock in it, and cook the noodles al dente for about 3 minutes. Strain and drain well, then spread them out on a clean tea towel. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash and peel the fresh ginger, then cut them crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop them into thin strips. Weigh frozen goods and defrost them. Wash the spring onions, remove any wilted leaves and roots. Cut them into pieces about 4 cm long, halve them lengthwise, and cut the halves lengthwise into thin strips. Remove the stems from the peppers, wash them, cut them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strands. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stalks. For the scrambled eggs, crack open the eggs. Cut a 4 cm long piece from a carrot, wash, peel, and slice lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and thaw. For the sauce, wash the tomatoes, remove the stalks, peel, and quarter them lengthwise, removing the green and white stalks, deseeding them, and cutting the quarters into small pieces. Wash the fresh celery, shake dry, pick off any unblemished leaves, and chop them. Use the required amount immediately and freeze the remaining leaves separately from the chopped stalks. Weigh the frozen goods and thaw. Whisk all ingredients together vigorously. Heat 2 tablespoons of sunflower oil in a pan and fry the egg mixture until scrambled. Chop any larger pieces, remove them from the pan, and keep them ready. For the sauce, wash the tomatoes, quarter them, remove the stems and seeds, and halve the quarters lengthwise and crosswise. Trim both ends of the garlic cloves, peel them, and roughly chop them into pieces. Place them in a blender with the remaining ingredients and blend for 1 minute at full speed. Wash the fresh shrimp and the thawed frozen shrimp. Twist to remove the heads of all shrimp, then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitin shell, removing the black intestine, and pull the rest of the body out of the last segment. Place the shrimp in a single layer in a coarse sieve and steam over boiling water until the shrimp turn pink (30-40 seconds). Remove immediately and keep ready. Heat the remaining sunflower oil in the pan, add the onions and garlic, and stir-fry until the onions are translucent. Add the chili pepper strands, chili, and ginger and mix well. Add the noodles and stir-fry for 1 minute. Stir in the spring onion, then add the scrambled egg and stir-fry for 1 minute. Deglaze with the sauce and simmer for 1 minute. Transfer to the serving dish, garnish, add the shrimp, serve warm, and enjoy.