Shrimp soup with Kailan

Ingredients for 2 servings:

• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 2 tbsp sunflower oil
• 200 g coconut water
• 6 g shrimp paste (terasi udang)
• 4 m.-sized tomatoes
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 2 tbsp fish paste (anchovy paste)
• 1 tbsp oyster sauce
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• n. B. Salt and pepper, black, freshly ground
• 50 g Kailan (Chinese broccoli), in rolls
• 40 g carrot(s), sliced
• 3 tbsp butter
• 10 shrimp(s), peeled, frozen, approx. 16 cm
• n. B. Kailan (Chinese broccoli), chopped leaves thereof
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Vegetable broth with kailan, carrots, and anchovies. Served with shrimp. Recipe from Java, Indonesia.

Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the small carrot, trim both ends, and peel. Grate using a coarse grater. Wash the tomatoes, remove the stalks, halve lengthwise, and remove the green stem base. Halve the halves lengthwise and cut into thirds crosswise. Remove the stems from the red pepper, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces approximately 1 cm wide. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds and discarding the stalk. Heat a medium-sized pan, add the sunflower oil, and heat until hot. First, add the onions and garlic and fry until translucent. Add the grated carrots and stir-fry for 1 minute. Deglaze with the coconut water. Crumble the terasi udang and add it along with the tomatoes, peppers, chilies, anchovy paste, oyster sauce, and fish sauce. Mix well and simmer with the lid on for 15 minutes. Meanwhile, wash the fresh kailan and separate the leaves from the stem. Cut off 1 cm of the bottom of the stem. Peel the section from the third leaf down. Separate the thin leaf stalks from the leaves along the midrib, halving the large leaves lengthwise and crosswise. Cut the leaf stalks and stem crosswise into approximately 8 mm long pieces. Set aside the appropriate amount and freeze the rest. Weigh the frozen carrot. Wash one carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Score the backs of the thawed shrimp with a knife and remove the brown intestines on the backs. Rinse the shrimp and set aside. Remove the pan from the heat and let the contents cool slightly. Place the mixture in a blender and blend at full speed for 1 minute. Transfer the puree to a saucepan along with the remaining ingredients and season to taste. Bring to a simmer. Add the kale stalks and carrot and simmer with the lid on for 8 minutes. Melt the butter in a pan, add the garlic, and fry the shrimp over moderate heat until pink on both sides. Divide the shrimp, garlic, and butter among the serving bowls. Pour the prepared broth over the shrimp, garnish, serve warm, and enjoy.