Kung Pao prawns on spicy linguine

Ingredients for 2 servings:

• 150 g shrimp(s), raw, peeled, without tail, approx. 20 cm, frozen
• 1 egg white, size S
• 1 pinch(s) of chicken bouillon (granules)
• 1 ½ tbsp cornstarch
• 1 pinch(s) Szechuan pepper, freshly ground
• 5 Pepper, red, long, medium to hot, dried
• 30 g onion(s), red, small
• 10 g garlic clove(s), fresh
• 12 g fresh ginger
• 6 m.-sized allspice berries
• 1 tsp soy sauce, salty
• 1 tbsp rice wine (Shaoxing rice wine)
• 1 tsp, levelled sugar, fine, white
• 1 tsp lemon juice
• 1 tsp oyster sauce
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tbsp sesame oil, dark, fragrant
• 2 Pepper, red, long, mild
• flowers and leaves
• 3 m.-sized garlic cloves, fresh
• 12 g fresh ginger
• 40 g carrot(s)
• 1 small spring onion(s), fresh, only the green part
• 1 Pepper, red, long, mild
• 350 g water
• 8 g bouillon (mushroom bouillon granules)
• 120 g Chinese egg noodles (linguine type)
• 1 ½ liters of frying oil
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

A main meal that packs a punch and leaves only one wish unfulfilled: “Can I have seconds?” Recipe from Hunan, China.

Prepare the shrimp: Score the backs of the thawed shrimp with a knife and remove the gray-brown intestines if necessary. Cut crosswise into 3 roughly equal pieces. Mix the egg white with the remaining marinade ingredients until smooth and marinate the shrimp pieces until ready to use. Prepare the vegetables: Cut the dried peppers crosswise into approximately 2 cm long pieces with scissors. Peel and finely chop the onions, garlic cloves, and ginger. Crush the allspice berries with a mortar and pestle. For the spices: Mix all the spice ingredients together in a small bowl. For the garnish: Remove the bottom third of the two washed peppers and cut diagonally into thin strands and use for garnishing. Cut the top parts lengthwise to the right and left of the dividing walls up to about 1 cm from the stem, then cut free from the dividing walls. Cut the remaining wide strips into thirds lengthwise and let the peppers bloom in cold water. Reserve flowers and leaves if desired. For the spicy, colorful noodles: Wash or peel all the vegetables. Slice the garlic cloves, ginger, and carrot into thin strands. Cut the green part of the spring onion into approximately 4 cm long pieces, then slice these lengthwise into strands. Cut the peppers open on one side, open them up, remove the seeds, and remove the bright red membranes. Slice crosswise into thin strands. Bring the water to a boil and dissolve the mushroom stock in it. Cook the linguine al dente according to the package instructions. Strain and drain the pasta well in a sieve. Reserve 2 tablespoons of the stock. Trim the linguine slightly with scissors. Deep-fry: Heat the frying oil to 180 degrees Celsius. Drop the shrimp pieces, one at a time, with their marinade, into the hot oil. Deep-fry until completely white, remove immediately from the oil, drain well, and keep warm. Stir-fry 1: Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the vegetables for the spicy, colorful noodles and stir-fry briefly. Add the noodles and stir-fry briefly. Remove from the wok and divide between serving bowls. Stir-fry 2: Heat the remaining sunflower oil in the wok until very hot. Add the dry chili peppers and stir-fry until blackened. Then add the light sesame oil, onion, garlic cloves, ginger, and allspice berries and stir-fry for 1 minute. Deglaze with the spices and pasta cooking water and simmer for 1 minute over moderate heat, stirring continuously. Then fold in the shrimp pieces and immediately spread the mixture over the linguine. Serve. Garnish with the chili pepper blossoms and, if desired, with blossoms and leaves, serve, and enjoy.