stir fry of boksoi with shrimp and peanuts
350 gr bokcoy / boksoi
50 gr peanuts, fried
150 ml chicken broth
200 gr shrimp/prawns
2 tbsp oyster sauce
1 tsp kecap asin
1 tsp palmsugar
1/2 tsp pepper
5 cloves of garlic
3 red cabai keriting (curly cayenne pepper)
4 red rawits (birds eye)
3 tbsp oil
6 garlic cloves, chopped and fried
Peel the shrimp. Cut the garlic, the onion, the keriting and the rawits into thin slices and rings. Cut the boksoi into pieces. Pound, grind or purée the peanuts together with the stock to a smooth mass.
Heat the oil in a pan and fry the onion, garlic, keriting and rawits for 3 minutes. Add the shrimp and then fry until they change colour.
Then add the oyster sauce, the kecap, the palm sugar and the pepper and mix well. Then add the stock with the peanuts and the boksoi and fry until done. Sprinkle the garlic over it and serve.