Summary

Ingredients

• 8 shrimp (s), fresh or frozen, raw
• 4 runner beans, green
• 1 small spring onion (s), only the white part
• 1 small carrot (s)
• 1 hot pepper, red, long, medium hot
• 4 small cauliflower florets
• 1 onion (s)
• 3 tablespoon sunflower oil

For the sauce:

• 200 g water
• 1 teaspoon, heaped chicken stock powder (chicken stock powder, alternatively extra chicken stock, grainy)
• 1 tablespoon Worcestershire sauce
• 2 medium clove (s) garlic, fresh
• 0.5 tablespoon ½ tapioca flour
• 1 tablespoon sherry, dry

For the sambal:

• 1 medium tomato (s), fully ripe
• 2 small onion (s), red
• 1 hot pepper, red, long, mild
• 1 small chilli pepper (s), green
• 1 teaspoon soy sauce, sweet
• 1 pinch (s) salt

Also:

• Salt to taste
• 1 port. Rice, cooked

To garnish:

• Pickled cucumber (spicy cucumber pieces à la Hong Kong, see note)

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Instructions

1. Thaw the frozen shrimp. Wash fresh goods, remove head and chitin shell, leave the tail segment in place. Cut open lengthways on the back and remove the intestines.
2. Wash the fruits and vegetables for the sambal. Remove the stem from the tomato, quarter it lengthways, remove the green stem and quarter it crossways. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Cut the red pepper and the chilli diagonally into pieces approx. 8 mm wide. Leave the grains in place, discard the stem. Put all ingredients in a cutter (Moulinex or similar) and cut with pulses to a coarse paste with visible grains, season with salt and prepare.
3. Wash the fruits and vegetables for the Cap Cay. Cut both ends of the green runner beans, remove the threads and cut the beans diagonally into pieces approx. 4 cm long. Cut the white part of the spring onion diagonally into 2 - 3 cm wide pieces and keep them ready. Cap the carrot at both ends, peel, halve lengthways and cut into approx. 5 mm thick slices. Cut the red peppers diagonally into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Separate 4 small florets from the cauliflower and cut in half lengthways. Take a section about 1 cm wide on the outside of a medium-sized onion, peel and fan.
4. For the sauce, bring the water to the boil and dissolve the Chicken Stock Powder in it. Cook the runner beans and carrots in it for 2 minutes, then remove them with a sieve. Add the oyster sauce and the squeezed garlic and stir. Mix the tapioca flour with the sherry and add to the sauce.
5. Heat the oil in a medium-sized pan, add the spring onion and onion pieces and stir-fry for 1 minute. Add the red peppers together with the cauliflower florets and stir-fry for 1 minute. Add the runner beans and carrot pieces. Stir in the pan for 1 minute and then deglaze with the sauce. Add the prawns and simmer until they are pink. Immediately place in a serving bowl and serve separately with white rice as a side dish, garnished with the cucumber pieces and the sambal.