Shrimp soup with vegetables, radish and rice

Ingredients for 2 servings:

• 10 m.-sized shrimp(s), fresh or frozen, approx. 14 cm
• 70 g basmati rice
• 120 ml water
• 2 g chicken broth powder
• 1 tbsp butter
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen
• 30 g white radish(s)
• 40 g carrot(s)
• 1 m.-large tomato(s), fully ripe
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp sunflower oil
• 400 g water
• 4 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tbsp glutamate (Aji-No-Moto)
• 2 tbsp Arak Masak
• e.g. fish sauce, light (e.g. kecap ikan “King Lobster”)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

A small menu from China’s Szechuan cuisine. Slightly toned down for European palates.

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut open each shrimp down the back with small scissors down to the last segment, peel off the chitinous shell, removing the black intestine and pulling the body out of the last segment. Wash the rice, strain it, and let it drain well. Add the water and bring to a boil. Add the chicken stock and butter and stir into the rice. Cover and simmer for about 12 minutes. Remove from the heat, mix briefly, and let it rest with the lid on for 30 minutes. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds and discarding the stem. Wash the white radish, peel them, and slice them crosswise into approximately 1 mm thick slices. Halve large slices. Wash a piece of carrot, cut off the bottom end, and peel it completely. Using a julienne slicer, slice 15g of the carrot into silk threads, then slice 25g into 2mm thin slices and set aside. Wash the tomatoes, remove the stems, peel, and quarter lengthwise, discarding the green stem base and seeds. Halve the quarters lengthwise. Wash the fresh celery, shake dry, pick off the unblemished leaves, and chop them. Use 2 tablespoons of this immediately and freeze the remaining leaves separately from the chopped stems. Weigh the frozen goods and thaw them. Mix the stock ingredients together until smooth, heat, and season to taste. Heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the chili, radish, and carrots and stir-fry for one minute. Deglaze with the stock, add the tomatoes and celery, and simmer for two minutes. Add the prawns and as soon as they are pink, remove the soup from the heat, divide it between serving bowls, garnish and serve warm with the rice and enjoy.