Ensō style: Singaporean Cabbage and Noodles with King Prawns by David Ruff
We recently interviewed David to learn about his journey in cooking, opening Enso and his plans going forward.
We were intrigued to learn of this simple dish, a fusion of what’s a staple in Hungarian households coupled with flavours and techniques David picked up in South East Asia.
We loved it - and you should definitely try this at home, better still, try it at Enso!
Ingredients for Ramen noodles
500g strong bread flour
250g all purpose flour
50g semolina
16g salt
360g water
10g baking soda
1082. Budapest, Baross utca 85. 9797A
Currently open: Tuesday-Friday 16:00-22:00
insta: @enso_budapest
https://www.facebook.com/ensobudapest
www.ensobudapest.hu (booking details here)
enso@konyhakor.hu
Ingredients for Káposztás tészta
1pc red cabbage
2pc red onion
1 jar of Singaporean/Chinese black pepper sauce, about 300g (Lee Kum Kee or similar)
100g butter
250g shrimp tails
150g créme fraiche
100g trout/salmon roe
100g scallion/leek
Preparation
For the Noodles
Dissolve the baking soda in the lukewarm water.
Mix the rest of the ingredients and knead into a dough by slowly adding the water to the flour.
Once homogenized, roll and cut into spaghetti like noodles. Dust with cornstarch once cut to keep from sticking.
For the Káposztás tészta
Slice the onions and saute them over the duck fat.
Thinly slice the red cabbage and add to the onions; sautée them over low flame for about 30-45 minutes to reduce the moisture and caramelize the sugars.
Add the black pepper sauce and mix well, bring to a simmer.
Add in the cold butter and toss until smooth. Set aside.
Finishing and plating
Cook the noodles in boiling water for 1 minute, then strain and rinse with cold water to remove the starch and avoid sticking.
Meanwhile, pan fry the shrimps over olive oil on high heat.
Toss the cooked noodles in the cabbage & black pepper sauce and serve on a bowl.
Place the toasted shimps on top of the noodles, top off with a spoonful of cold créme fraiche, a generous serving of trout roe, and sprinkle with thinly sliced scallion greens.
