Shrimp with mushrooms and colorful noodles on cauliflower

Ingredients for 4 servings:

• 6 m.-sized shiitake mushroom(s), dried
• 30 g dried ice mushroom(s) (Chinese cultivated mushroom)
• 420 g water, lukewarm
• 9 g chicken stock powder
• 20 g butter
• 4 small onions, red
• 4 tbsp broth (soaking broth from the mushrooms, see preparation))
• 60 g sour cream
• 2 tbsp celery leaves
• ¼ tsp mace powder, alternatively nutmeg powder
• ½ tsp black pepper, freshly ground
• 6 stalks of Chinese flowering cabbage, leaves only
• 40 g mung bean sprouts
• 100 g Chinese egg noodles
• 10 g ginger, sliced
• 40 g Chinese flower cabbage, only the leaf stems
• 2 Pepper, red, long, mild
• 40 g carrot(s), grated
• 2 small chili peppers, green
• 2 tbsp sunflower oil
• 30 small shrimp(s), approx. 10 cm long
• 20 g butter, unsalted
• 1 tsp, leveled chicken broth powder
• 4 medium-sized garlic cloves
• 2 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 2 tbsp oyster sauce
• 1 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 4 tbsp orange juice
• 40 g broth (mushroom broth, see preparation)
• 4 tbsp Madeira
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

A Cantonese serving platter for 4 people as a side dish to other dishes.

Wash the fresh shrimp and any thawed frozen shrimp. Twist the heads off all of the shrimp and then wash them all again. Cut open the back of each shrimp using small scissors, leaving the last segment and the tail. Peel back the chitinous shell, removing the black intestine. Wash the shrimp again. Heat the water and dissolve the chicken stock in it. Pour 300g of it over the dried shiitake mushrooms and the remaining 120g over the ice mushrooms, and let it swell for 30 minutes. Gently squeeze the stock from the shiitake mushrooms, reserving the mushrooms and the stock from the mushrooms. Quarter the shiitake mushroom heads. Discard the tough stems. Set aside 2 tablespoons of the mushroom stock. Gently squeeze the stock from the ice mushrooms as well. Since they may have been treated with vinegar before drying, test the stock for vinegar flavor. If positive, wash the mushrooms again. Discard the cooking water. Remove the mycelium stalks from the mushrooms and separate the mushrooms. Cook the pasta in the remaining mushroom broth for 3 minutes until al dente. Strain, reserving the broth, spread the pasta on a fresh tea towel, and trim slightly with scissors. For the mushrooms, wash the fresh celery, removing the stalks and any unhealthy leaves. Roughly chop the remaining leaves and set aside. Weigh the frozen goods and thaw. Cut the stalks crosswise into approximately 3 mm wide rolls and freeze. Peel the red onions and thinly slice them. For the kale bed, wash the kale, separate the leaves and florets from the stalks, and cut the leaf stalks crosswise into approximately 4 mm wide rolls. Keep the leaves and florets separate from the stalks. Blanch the leaves and florets for 30 seconds and arrange in a circle on the serving plate. Rinse the soybean sprouts and blanch in boiling salted water for 4 minutes. Strain and drain. For the colorful noodles, wash and peel the fresh ginger, then cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Weigh and thaw the frozen goods. Wash the cauliflower, separate the leaf stalks from the woody stem. Separate the leaf stalk from the leaf along the midrib, halving the leaves. Separate the flowers and cut them crosswise into approximately 2 cm wide strips. Cut the stems crosswise into approximately 4 mm wide rolls. Use the leaves, flowers, and stems separately. Remove the stems from the red bell pepper, wash them, halve them lengthwise, remove the seeds and membranes, and cut them crosswise into approximately 1 cm wide pieces. Wash the carrot, trim both ends, and peel them. Using a coarse grater, grate the appropriate amount. Wash the small green chilies and slice thinly crosswise. Leave the seeds and discard the stems. For the shrimp, cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix them with the butter and chicken stock to make the garlic butter. For the sauce, combine the ingredients until smooth and stir-fry before use. For the mushrooms, heat a small saucepan with butter and fry the onions until translucent. Add the mushrooms and fry for 3 minutes, stirring. Mix 2 tablespoons of the Madeira wine with 4 tablespoons of the mushroom stock, the sour cream, and the mace powder, and deglaze the mushrooms with it. Season with salt and pepper. Stir in the celery leaves and cover to keep warm. Heat a wok, add the sunflower oil, and heat until hot. Add the ginger slices along with the finely chopped cauliflower leaves, the peppers, and the grated carrots, and stir-fry for 1 minute. Add the chilies and noodles, mix, and fry for 3 minutes. Deglaze with the stirred sauce. Cover and simmer for 2 minutes. Then add the mushrooms and mix, heat briefly, and transfer to a serving dish. Clean the wok, melt the garlic butter over high heat, add the prawns, and stir-fry until the prawns turn pink. Immediately remove from the wok and place on top of the noodles. Mix the melted garlic butter with 2 tablespoons of Madeira and drizzle over the cauliflower leaves. Garnish with the soybean sprouts, flowers, and leaves, and serve warm. Attachment: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html