Udang Goreng Saos Tiram

Ingredients for 2 servings:

• 12 m.-sized shrimp(s) (approx. 12 cm), fresh or frozen
• 4 tbsp sunflower oil
• 1 spring onion(s)
• 30 g sugar snap peas
• 1 Pepper, long, red, mild
• 30 g cauliflower
• 30 g carrot(s)
• 2 medium-sized garlic cloves, fresh
• 2 tbsp oyster sauce
• 30 g orange juice
• 50 g water
• 1 tsp soy sauce, dark
• 1 tsp soy sauce, light
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tsp sesame oil, light
• 1 tsp sambal (Saos Sambal Cabe Besar 1, see note)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Fried shrimp in oyster sauce. A Cantonese dish.

Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix all the ingredients for the sauce and set aside. Wash fresh shrimp, removing the head and shell, and removing the black intestines on the back. Be sure to leave the tail on. Thaw peeled frozen shrimp. Wash the spring onions, cut the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set aside. Wash the snow peas, cut off both ends, and remove the strings on both sides. Halve the larger pods crosswise, leaving the smaller ones. Remove the stems from the red bell pepper, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut the florets crosswise into approximately 1 cm wide pieces. Wash the cauliflower, remove the stems, and cut the florets into bite-sized pieces. Rinse again and set aside. Wash the carrot, trim both ends, peel, and slice into approximately 4 mm thick slices using a corrugated grater. Heat a wok, pour in 2 tablespoons of oil from the sides, and let it heat. Add the white spring onions and stir-fry for 1 minute. Add the carrots and stir-fry for 1 minute, then add the cauliflower and snow peas. Stir-fry for another minute, then briefly stir in the prepared sauce and deglaze the vegetables. Add the green spring onions and cook for another minute. Remove the vegetables from the wok and clean the wok. Return the wok to the heat, add the remaining oil, and add the shrimp. Stir-fry until pink. Immediately transfer to serving plates and spoon the sauce over the vegetables. Garnish as desired, then serve with white rice, “Hong Kong Spicy Cucumber Pieces,” and a bowl of sambal bajak. Note: URL for “Spicy Cucumber Pieces à la Hong Kong” https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html and for the sambal sauce https://www.chefkoch.de/rezepte/3581161538022986/Saos-Sambal-Cabe-Besar-1.html