Avocado filled with a mixture of shrimp, shiitake mushrooms and vegetables and topped with a fried egg

Ingredients for 2 servings:

• 1 large avocado(s), approx. 400 g
• 1 lemon(s)
• 4 large shiitake mushrooms, dried
• 150 g coconut water
• 3 g chicken broth, granulated
• 150 g raw shrimp(s), without head and tail, fresh or frozen
• 2 tbsp shrimp, fresh
• 1 tbsp celery leaves, fresh or frozen
• 1 small chili pepper(s), green
• 1 tbsp tapioca flour
• 1 tbsp Asian sauce (Kecap Tim Ikan 2, recipe in my profile). (See notes)
• 2 egg yolks
• 2 tbsp butter for the mold
• 2 eggs, size M
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• 2 tbsp butter for frying
• 10 g pepper, red, long, mild
• 10 g spring onion(s), only the green part
• 10 g carrot(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Recipe from Java, Indonesia.

For the mushrooms, heat coconut water, dissolve the chicken stock in it, and pour over the shiitake mushrooms. Soak the mushrooms for 30 minutes. Squeeze the stock out of the mushrooms and set aside. Cut the mushroom caps into thin strips, then cut these crosswise into small cubes. Discard the tough stems. Meanwhile, wash all the vegetables. Remove the stems from the peppers, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and then cut these crosswise into small cubes. Cut a piece off a carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Dice the strips crosswise into small cubes. Use only the green part of the spring onion. Cut 10g lengthwise into thin strips, then cut these crosswise into small cubes. Mix all the diced vegetables together. Chop the prawns crosswise into pieces about the size of a fingernail, and mix them with the shrimp and the shiitake mushrooms. Mix the tapioca flour with the Kecap Tim Ikan and add to the shrimp. Wash the fresh celery and shake dry. Pick off the leaves, chop them slightly and add to the shrimp. Wash the small green chili pepper, cut it lengthwise and remove the seeds. Cut it crosswise into thin strips and add to the shrimp. Discard the stem and seeds. Add one-third of the diced vegetables to the shrimp mixture, mix well and set aside. Wash the lemon, make a section lengthwise on both sides about 5 mm from the center. Discard the middle section, deseed the two outer sections and squeeze the juices. Preheat the oven to 200°C (bottom heat). Wash the avocado and halve it lengthwise around the pit. Avoid pressing or squeezing at all costs. Use a slightly longer kitchen knife and DO NOT try to halve the pit. You will cut through the somewhat tough skin like a saw and will almost effortlessly get through the flesh to the hard pit. Now cut the knife in a full circle around the pit. Put the knife down and hold the avocado in both hands. Separate the two halves by giving it a quarter turn. Remove the pit and the brown pitting. Slightly enlarge the opening with a semi-circular pitting spoon or similar tool to accommodate all the filling. Immediately brush the yellow avocado flesh with lime juice, otherwise the flesh will turn mouse-gray. Make a straight cut about 5 mm across the underside of the avocado halves, parallel to the top. Grease a baking dish with butter. Place the avocado halves on top. Add the egg yolks and the kecap-tim-ikan mixture to the shrimp and mix well, then fill the avocado halves. Bake on medium heat for 20 minutes. Meanwhile, fry the eggs in a small pan with 1 tablespoon of butter each until fried and set aside. Remove the baking dish from the oven, place the fried eggs on top of the avocado halves, and sprinkle with salt and pepper. Finally, scatter the diced vegetables over the top and serve warm with baguette. URL for “Kecap Tim Ikan”: http://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html