Surimi Cap Cay alla Delicio

Ingredients for 2 servings:

• 8 Surimi balls with shrimp flavor, frozen
• 2 tbsp sesame oil, light
• 2 tbsp sesame oil, dark
• 120 g mung bean sprouts
• 10 g garlic clove(s)
• 15 g ginger
• 4 m.-large radishes
• 0.33 bell pepper(s), red, long, medium hot
• 1 pepper, red, long, medium hot
• 1 Pepper, green, long, medium hot
• 1 piece(s) carrot(s), approx. 2 cm from the thick end
• 2 m.-large tomato(s)
• 40 g tomato juice
• 50 g coconut water
• 1 tsp sugar, fine
• 2 tbsp fish sauce, light
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark (Arak Masak; e.g. Shuang Lung)
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

An exotic combination of 8 delicacies. Nonya recipe from Kuala Lumpur, Malaysia.

Thaw the surimi balls, then halve them and set aside. Rinse the mung sprouts, shake dry, and divide them between the serving dishes. Peel the garlic cloves and ginger. Cut them crosswise into thin slices and chop them finely. Trim both ends of the washed radishes and cut them crosswise into approximately 3 mm thick slices. Trim the washed bell peppers and chop them into 1 x 2 cm pieces. Cut the washed chili peppers diagonally into approximately 5 mm wide pieces. Cut a correspondingly long piece from a peeled carrot and cut it lengthwise into thin sticks. Peel the tomatoes, quarter them lengthwise, remove the seeds, and cut them into thirds crosswise. Mix all the ingredients for the sauce together and set aside. Heat both sesame oils in a wok. Add the halved sesame balls and stir-fry for 1 minute. Remove from the wok and set aside. Add the garlic cloves, ginger, radishes, bell peppers, chili peppers, and carrots and stir-fry for 3 minutes. After 2 minutes, stir in the tomatoes and surimi. Deglaze with the sauce. Reduce heat. Cover and simmer for 4 minutes. Season to taste with salt and pepper. Divide the finished Cap Cay among the serving bowls, garnish as desired, serve, and enjoy. Note: Rice in all its variations is the main course in Asia. This means that there is a certain overlap between Asia and the rest of the world regarding what constitutes a main course. Well, for me, there is a simple solution: what I liked best was the main course.