Pink Veal Fillet with Fried Egg Noodles and Tiger Prawns

Blanch the Chinese egg noodles. Remove the shell from the Tiger Prawns, clean them and cut them in half lengthwise.

Season the veal fillet with salt and pepper and sauté with a little vegetable oil. Continue roasting in the heated oven at 200 degrees Celsius for 4 min (hot air 170 degrees Celsius ). Take out, rest in a warm place.

Heat some vegetable oil in a wok or possibly a frying pan with high sides. Fry a chopped clove of garlic in it. Add Tiger Prawns, stir-fry for 2 min, remove. Add 1 tbsp vegetable oil to the wok form, add beaten eggs, stir-fry. Add one chopped garlic clove and egg noodles, lightly fry the whole. Add oyster sauce and sweet soy sauce. Fold in shiitake mushrooms, celery and bean sprouts. Make sure the temperature in the frying pan stays on the spot as much as possible. Add light soy sauce, chicken soup and rice wine, season with pepper. Add fried Tiger Prawns.

Re-fry veal fillet with a clove of chopped garlic in a tiny bit of vegetable oil for about 1-2 minutes, cut into 6 narrow slices.

Sauce: Heat sweet soy sauce slightly. Add chicken soup. Season with oyster sauce, sesame oil and light soy sauce.

Arrange egg noodles on heated plates with Tiger Prawns and veal fillet slices. Garnish with chili strips, spring leeks and cilantro leaves. Serve the sauce separately.

Tip: As an alternative to fresh chives

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