Dan-dan noodles with mung sprouts and shrimp

Ingredients for 2 servings:

• 80 g mung bean sprouts
• 3 Pepper, red, long, mild to medium hot
• n. B. flowers and leaves
• 4 tbsp celery leaves, fresh or frozen
• 20 g onion(s), red, small
• 3 medium-sized garlic cloves
• 15 g ginger root
• 20 g carrot(s)
• 1 tsp, levelled sugar
• ½ tsp Szechuan pepper, freshly ground
• 1 tsp white wine vinegar, mild
• 1 tbsp rice wine, dark, spicy-mild
• 5 g garlic clove(s)
• 125 g shrimp, peeled, frozen
• 2 tbsp cooking water (pasta)
• 250 g water
• 8 g broth powder (mushroom bouillon, granules)
• 60 g Chinese egg noodles, dried
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A specialty of the Sanur Beach cuisine of Bali, Indonesia.

To garnish, rinse the mung sprouts, shake dry, sort through, and arrange on serving plates. Wash two of the hot peppers. Quarter them lengthwise, about 1.5 cm below the stem. Remove seeds and membranes, and carefully halve each quarter lengthwise. Keep in water until ready to use. At the third quarter, snip off the stem, cut open lengthwise on one side, remove the seeds, and cut crosswise into thin strands. For the vegetables, wash the fresh celery, shake dry, and pick off any unblemished leaves and chop them. Peel the onions and garlic cloves and chop into small pieces. Wash, peel, and finely grate the carrot. To season, place the sugar, Sichuan peppercorns, white wine vinegar, rice wine, and fish sauce in a medium bowl. Mix until the sugar is completely dissolved, then stir in the chopped vegetables. Melt the butter in a small pan over moderate heat. Press in the peeled garlic cloves. Add the thawed shrimp and stir-fry until cooked through. Remove from the heat and keep warm. For the noodles, bring 250 ml of water to a boil. Dissolve the broth powder in it and add the egg noodles. Cook over moderate heat for 2 minutes until al dente. Strain, drain well, and add to the spices along with the spices, shrimp, 2 tablespoons of the noodle cooking water, and the sesame oil; mix well. Divide the finished dan-dan noodles among the serving plates. Garnish with the hot pepper blossoms and threads, and with flowers and leaves, if desired. Serve as a main course and enjoy.