Tamie Goreng Seafood "Kuta"

Ingredients for 2 servings:

• 12 slices of carrot
• 10 cauliflower florets
• 1 small pak choi
• 14 small shrimp(s), fresh or frozen
• 10 frozen fish balls (Bakso Ikan)
• 2 tbsp sunflower oil
• 2 sheets of Chinese egg noodles, dried
• 2 tbsp oyster sauce (Saos Tiram)
• 2 tbsp fish sauce, light
• 150 g orange juice
• 1 tsp, heaped tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 2 small red chili peppers
• 4 tbsp soy sauce, sweet
• 1 tsp soy sauce, light
• 1 ½ liters of frying oil, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Cap Cay seafood with crispy fried noodles. A recipe from southern Lombok, Indonesia.

Wash and peel a small carrot and slice the appropriate number of slices approximately 3 mm thick. Separate and wash the appropriate number of florets from a cauliflower. Wash the pak choi, generously remove the white stalk, and chop the leaves into bite-sized pieces. Remove the head and shell, including the tail, of fresh shrimp and rinse the shrimp. Thaw frozen shrimp. Thaw the bakso ikan balls and halve them. Mix the sauce ingredients and set aside. For the sambal, wash the chilies and slice diagonally into approximately 3 mm thick slices. Leave the seeds in place and discard the stems. Place the pieces in a small bowl and pour the soy sauce over them. Rinse the noodle sheets under running water for approximately 3 seconds and let them drain on a fresh tea towel. Heat the frying oil to 200°C and fry the noodles for a few seconds until crispy; they should not brown. Divide the finished noodles between the serving bowls. Briefly stir-fry the carrot slices with the sunflower oil in a wok, then add the cauliflower florets and stir-fry for 1 minute. Then add the shrimp and bakso. Stir-fry until the shrimp begin to brown. Deglaze with the sauce, add the bok choy, mix briefly, and spread the Cap Cay seafood over the noodles. Serve with the sambal and enjoy. The bakso ikan cannot be substituted for fish fingers or similar. However, they are easy to make and freeze in portions.