Clear broth with kailan, mushrooms and shrimp

Ingredients for 2 servings:

• 6 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 200 g Kailan (Chinese broccoli)
• 60 g Shimeji mushrooms, white-capped
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce, light
• 2 tsp, leveled tapioca flour
• 2 tbsp rice wine, clear, mild
• 2 tbsp sesame oil, light
• 2 tbsp sesame oil, dark
• n. B. Mushrooms, only the caps
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A delicious appetizer or side dish. A nonya recipe from Bali, Indonesia.

Cut a 5 mm deep cut into the back of the thawed shrimp down to the tail. If necessary, remove the gray-brown intestines. Rinse the shrimp, drain well, pat dry, and set aside. Rinse the kailan and shake dry. Cut a 2 cm cut off the bottom of the stem. Separate the leaves and their stems at the stem. Cut off the stems at the beginning of the leaves and trim them to about 3 cm. Remove the midrib of the leaves. Peel the stems from the second leaf (from the bottom) and cut into 2 cm long pieces. Halve the leaf halves lengthwise and cut crosswise into pieces about 4 cm wide. For the shimeji mushrooms, separate the lower part, substrate + mycelium. Separate the mushrooms and clean them with a brush if necessary. Cut the long stems about 2 cm below the caps, chop them crosswise, and use them with the caps. For the broth, bring the water to a boil, dissolve the mushroom stock and oyster sauce in it. Boil the stems and stalks in the broth for 4 minutes. Steam the leaves in a colander with a lid. Then add the mushrooms and simmer for another 4 minutes. Spread the slightly cooled leaves in a serving dish. Add the kailan and mushroom pieces. Keep the broth warm. Heat the sesame oil in a pan. Fry the shrimp until light brown on both sides. Pour the broth into the serving dish and place the shrimp on top with the sesame oil. Garnish as desired. Serve as an appetizer or side dish, and enjoy.