Shrimp with mushrooms and colorful noodles

Ingredients for 2 servings:

• 9 shrimp(s), fresh or frozen, peeled with tail, approx. 13 cm
• 3 medium-sized garlic cloves
• 20 g butter, unsalted
• ½ tsp chicken broth powder
• 6 m.-sized shiitake mushroom(s), dried
• 100 g Shimeji mushrooms, brown, fresh
• 200 g water
• 4 g chicken stock powder
• 10 g ginger, fresh or frozen, diced
• 2 tbsp extra virgin olive oil
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp liquid (soaking water from the mushrooms)
• 30 g sour cream
• 1 pinch(s) of mace powder
• n. B. Salt and pepper, black from the mill
• 2 tbsp celery leaves, fresh or frozen
• 100 g Chinese egg noodles, dried
• 3 medium-sized garlic cloves
• 3 stalks of Chinese kale
• 2 Pepper, red, long, mild
• 40 g carrot(s), coarsely grated
• 16 sugar snap peas, green, fresh
• 2 small chili peppers, green
• 60 g liquid (pasta water)
• 2 tbsp oyster sauce, premium quality
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• 1 tbsp sesame oil
• 2 m.-large tomato(s), fully ripe
• e.g. sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

an exotic side dish from Cantonese cuisine, China.

Wash the fresh shrimp or thawed frozen shrimp. Twist and remove the heads from all shrimp, then wash them all again. Cut each shrimp open down the back with small scissors, leaving this 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 over the dried shiitake mushrooms and let stand for 30 minutes. Gently squeeze the stock from the mushrooms, reserving the mushrooms and stock. Quarter the mushroom caps. Discard the stems. Reserve 2 tablespoons of the mushroom stock. Cook the noodles in the remaining stock for 3 minutes until al dente. Strain, reserving the stock, spread the noodles on a fresh tea towel, and trim them slightly with scissors. For the shimeji mushrooms, cut off the bottom part, substrate, and mycelium. Separate the mushrooms and clean them with a brush. Cut off the long stalks, halve them, and use with the caps. Wash and peel the fresh ginger, then cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let them thaw. Wash the fresh celery leaves, remove the stalks and any unhealthy leaves. Roughly chop the remaining leaves and set aside. Weigh the frozen goods and let them thaw. Cut the stalks crosswise into approximately 3 mm wide rolls and freeze. For the shrimp, cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Mix with the butter and chicken stock to make the garlic butter. For the colorful noodles, peel the garlic cloves and slice them thinly. Wash the kale and 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 crosswise into strips approximately 2 cm wide, including the leaves. Cut the stems crosswise into small rolls approximately 4 mm wide. Use the leaves, flowers, and stems separately. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut them crosswise into pieces approximately 1 cm wide. Wash the carrots, snip off both ends, and peel them. Grate the appropriate amount using a coarse grater. Wash the snow peas, snip off both ends, and remove the strings on both sides. Halve the larger ones crosswise, leaving the smaller ones. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stems. For the sauce, mix the ingredients together until smooth and stir well before use. To garnish, wash the tomatoes, remove the stalks, peel, quarter lengthwise, and deseed. Heat a small saucepan with the olive oil. When the oil is fragrant, add the diced ginger and fry for 1 minute, then add the mushrooms and fry for 3 minutes. Combine the rice wine with the mushroom stock, sour cream, and mace powder and deglaze the mushrooms. Season with salt and pepper. Stir in the celery leaves and cover to keep warm. Heat a wok, add the sunflower oil, and let it heat through. Add the garlic cloves along with the kale stems, pepperoni, and grated carrots and stir-fry for 1 minute. Add the noodles, mix, and fry for 3 minutes. Deglaze with the stirred sauce. Stir in the snow peas and chilies. Cover and simmer for 2 minutes. Then add the mushrooms and stir-fry, 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. Drizzle the garlic butter over the tomatoes. Garnish with sesame seeds, flowers, and leaves and serve warm.