Fried shrimp with mushrooms and broccoli

Ingredients for 1 servings:

• 3 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• 1 tbsp BBQ sauce
• 200 g water
• 6 g broth powder (mushroom bouillon, granules)
• 3 small shiitake mushrooms, approx. 3 cm diameter
• 1 large shiitake mushroom(s), approx. 6 cm diameter
• 1 m.-large broccoli
• 6 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 1 tbsp egg white
• 2 pinches of umami seasoning, granules
• 3 tbsp corn flour
• 1 tbsp rice wine, golden yellow
• 1 pinch(s) white pepper, freshly ground
• 3 tbsp garlic butter for frying, alternatively herb butter
• Broth (soaking broth) from the mushrooms
• n. B. leaves (broccoli leaves), small
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A side dish with three side dishes. A recipe from northern Chinese cuisine.

Mix the spring roll sauce with the BBQ sauce until smooth, pour into a small bowl, and set aside. Bring the water to a boil, dissolve the mushroom stock powder in it, and pour over the shiitake mushrooms. Let it stand for 30 minutes. Trim 1 cm off the bottom of the stalks of the washed broccoli and trim the florets, leaving about 2 cm of the stalks at the top. Chop the large florets into bite-sized pieces. Reserve a few of the small leaves for garnishing. Dry the thawed shrimp thoroughly and cut about 80% of the backs open. Remove the gray-brown intestines, if necessary. Open the shrimp, turn them over, and gently pound them flat with a kitchen hammer. Whisk the egg white with the umami until frothy. Mix together with the cornflour, rice wine, and pepper to form a marinade and marinate the shrimp. Gently squeeze the water from the mushrooms, remove the stalks, and place the caps on a serving plate. Garnish with a few broccoli leaves. Fry the shrimp in the marinade in the herb butter until light brown on both sides and arrange around the mushrooms. Blanch the broccoli florets in the soaking broth for 3 minutes and place them around the edge. Garnish with flowers and leaves, if desired. Drizzle the remaining (melted) herb butter over the shrimp, serve with the dipping sauce, and enjoy. Attachment: Springroll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html