Colorful shrimp spot soup Sriwidi

Ingredients for 2 servings:

• ½ m.-large onion(s), brown
• 1 large waxy potato
• 2 tbsp celery (stalks), fresh or frozen
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 1 small carrot(s)
• 10 sugar snap peas, green, fresh
• 4 tbsp olive oil, green
• 500 g water
• 4 g chicken broth, granulated
• 1 tbsp oyster sauce
• 1 tbsp fish sauce, light
• e.g. salt and pepper
• 150 g shrimp meat, uncooked, fresh or frozen
• 100 g chicken breast fillet(s), fresh or frozen
• 1 pinch(s) white pepper, freshly ground
• 1 pinch(s) of mace powder
• 4 tbsp sunflower oil
• 2 eggs, size M
• 1 ½ tbsp oyster sauce
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A special kind of soup. Original title: Soup Udang-Ayam ala Sriwidi. Recipe from Bali, Indonesia.

Wash, clean, and peel all vegetables and fruit. Chop half an onion into small pieces. Cut the potato into bite-sized pieces. Cut the fresh celery stalks crosswise into small rolls. Measure and defrost frozen goods. Cut the peppers crosswise into approximately 8 mm wide pieces, leaving the seeds on and discarding the stem. Cut the small green chili crosswise into thin rings, leaving the seeds on and discarding the stem. Grate or slice the carrot crosswise into approximately 3 mm thick slices. Trim the ends of the snow peas, removing any strings on both sides and cutting them in half crosswise. Chop the chicken and shrimp and process in a food processor (Moulinex or similar) with 2 tablespoons of the sunflower oil and the spices until you get a not-too-fine sausage meat. Whisk the eggs with the oyster sauce. Mix the sausage meat and egg mixture together and bring to a smooth consistency in a small, lidded pan over very moderate heat with the remaining sunflower oil. The underside should NOT brown. Remove from heat and allow to cool. Slide the pancake onto a cutting board and break it into 3 x 4 cm pieces. In a 2-liter Dutch oven with a lid, fry the onions in olive oil until light brown. Deglaze with the water and dissolve the stock ingredients in it. Add the potato pieces and celery and simmer with the lid on for 10 minutes. Add the carrots and chili and simmer for 5 minutes. Season the stock to taste. Add the snow peas and shrimp pieces and simmer for another 5 minutes. Divide between serving bowls, garnish and serve hot with white rice.