Spicy meat rolls on tomato linguine with tomato and mango

Ingredients for 2 servings:

• 80 g shrimp, raw, peeled, tailless, frozen
• 120 g minced pork
• 1 tsp umami seasoning granules
• 3 small onions, red
• 3 medium-sized garlic cloves
• 20 g carrot(s)
• 15 g ginger
• 1 pepper, red, long, mild to medium hot
• 2 tbsp celery leaves
• 1 egg(s), size S
• 2 tbsp, heaped wheat flour
• n. B. Salt and pepper, black, freshly ground
• 1 large mango(s), ripe
• 20 Topai Cai (small Pak Choi style)
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 350 g tomato juice
• 2 tbsp tomato paste
• 2 tbsp BBQ sauce
• 1 tsp, leveled XO sauce
• 1 tsp, levelled umami seasoning, granules
• 100 g Chinese egg noodles (Linguine type)
• Cooking water (from the pasta)
• Vegetable juice, squeezed
• 1 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• n. B. Peanuts, roasted and seasoned (see appendix)

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

A dish from modern Balinese cuisine.

Halve the thawed shrimp lengthwise, remove the intestines from the back, and chop the shrimp into small pieces. Place them in a bowl with the minced pork and umami and mix until smooth. Peel and roughly chop the onions and garlic cloves. Peel and coarsely grate the washed carrot. Peel the ginger and cut into thin slices across the grain. Trim the washed bell pepper at the stem, halve lengthwise, remove the seeds, and cut crosswise into approximately 1 cm long pieces. Shake the washed celery leaves dry and chop finely. Crack the egg and mix it with the wheat flour until smooth. Chop all ingredients, from onions to bell peppers, in a food processor (Moulinex or similar) and pulse. Squeeze the mixture into a clean tea towel and use the squeezed vegetable juice for the noodles. Mix the squeezed vegetables and celery leaves into the minced meat mixture. Add enough egg mixture to form a moldable mixture (meat mixture). Season the meat mixture with salt and pepper and let it ripen for 30 minutes. In the meantime, peel the washed mango and fillet the flesh from the stone. Shape the fillets as shown in the picture or as you wish. Rinse the topai, remove any wilted or damaged leaves, trim the bottom a little, and steam for 4 minutes. To fry, divide the meat mixture into 4 equal portions and form them into soft rolls. Heat the oil in a pan. Add the rolls and fry over moderate heat until light brown on all sides. For the pasta, combine the tomato juice, tomato paste, BBQ sauce, XO sauce, and umami in a saucepan until smooth, then bring to a boil. Break the pasta into small pieces and add to the sauce. Cook until al dente in about 4 minutes. Strain, mix the broth with the spring roll sauce, and keep warm. Transfer the noodles to the warmed serving plates. Add the meat rolls. Arrange the topai in a ring around the meat rolls and top with mango pieces. Pour the sauce over the meat rolls and add the peanuts. Serve and enjoy. Attachments: Springroll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html Typical Balinese peanuts are sold blanched, roasted, and mixed with spices. Crushed lime leaves are also included.