Cap Cay Udang - Stir Fry Vegetables with Prawn
Serve: 4 people
Preparation Time: 20 minutes
Ingredients
100g meatballs (slice them thin)
200g prawns
1 large carrots
¼ small cauliflower
A few of black fungus mushroom (optional, you can get them dried from Asian grocery)
100g green snow peas
A can of baby corn (drain)
For the sauce:
3 clove garlic - thinly sliced or chopped
2 eschallots - thinly sliced
1 cm ginger - chopped
2 tbs veggie oil
1 tsp of Bali In A Jar Chilli Paste
2 tbs oyster sauce
1 tsp fish sauce
1 tsp of Worcestershire sauce
1 tbs kecap manis
½ tbs soy sauce
1 tsp of chicken stock (powder) or veggie stock powder
Salt pepper to taste
1 tbs arrow root/corn flour/tapioca flour mix with 4 tbs water
½ cup water
Cooking Method:
1. Slice your vegetables into small sizes, then wash and drain
2. Heat up oil in a wok. Add garlic, eschallots, ginger, meatball slices and prawns. Toss or stir until prawns change colour
3. Add carrots into the wok. Toss/stir until soft then add all other vegetables
4. Pour in the water
5. Add all other sauce ingredients, and mix them through
6. Once the vegetables are all softened/cooked, add arrow root flour and mix. Turn down the stove and stir through until the sauce has thickened
7. Taste your cap cay and add salt pepper to your personal taste