John Myers
Contents
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Ingredients
For steaming:
- 4 small Onions, red ones
- 2 medium-sized Cloves of garlic, fresh
- 10 g Ginger, fresh or frozen
- 1 small Carrot
- 50 g Mongoose seedlings, fresh
- 2 tbsp Sunflower oil
- 30 g Glass noodles, dried, China, (type spagetti)
- 2 small Chilli pepper (s), red, fresh or frozen
- 80 g Water
- 1 tsp Chicken broth, Kraft bouillon
For the dressing:
- 4 tbsp Kecap Tim Ikan
- 1 tbsp Vinegar, black, chinese
- 1 Lime, just the juice of it
- 3 tbsp Orange juice
- 3 tbsp Broth, from steaming
- 2 tbsp Spring roll sauce, China
- 1 tsp Sugar, fine, white
To garnish:
- Honeydew melon, cut into pieces
- Sesame seeds, white
- The fried red chillies
Instructions
Preparations:
- Let the prawns defrost in the package. Cap and peel the small onions and cloves of garlic at both ends. Cut the onions into small pieces. Squeeze the garlic cloves. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Place the onions, garlic, and ginger in a larger bowl.
- Wash the carrot, cut off both ends, peel, peel off strips approx. 8 cm long with the peeler 16 and put them ready. Rinse the mung bean seedlings well and steam for 1 minute. Rinse off with cold water and drain well, then spread on a serving dish.
The glass noodles:
- Cook the glass noodles in approx. 300 g salted water for 4 - 6 minutes (note the cooking instructions on the package!). Add the carrot strips at the last minute. Strain and cut into smaller pieces with scissors.
The chilli oil:
- Heat the sunflower oil in a pan, fry the red chili peppers in it (do not let them turn black!), Remove. Pour the hot oil over the onions, garlic and ginger. Add the glass noodles, mix everything well and distribute over the mung seedlings.
To garnish:
- To garnish one of a honeydew melon, make cutouts, peel and cut into pieces. Place on the serving bowl. Finally, put the thawed prawns in a sieve and steam pink over a little water with a lid. Then place on the glass noodles.
Show time:
- Mix the ingredients for the dressing and drizzle over the glass noodles and prawns. Garnish and serve at room temperature.
attachment
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
