Garlic shrimp with kai-lan

Ingredients for 2 servings:

• 16 shrimp(s), fresh or frozen, approx. 13 cm
• 3 medium-sized garlic cloves, fresh
• 20 g butter, unsalted
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• 1 pinch(s) of cayenne pepper
• 6 stalks Kailan (Chinese broccoli), fresh
• 6 small onions, red
• 1 medium-sized garlic clove(s), fresh
• 2 tbsp palm oil, premium quality, alternatively sunflower oil
• 1 tsp teriyaki sauce
• 6 tbsp coconut water (Asian shop, drinks)
• 1 tsp, leveled chicken broth, granulated (strong bouillon)
• 2 tbsp sour cream
• 2 tbsp rice wine (Arak Masak)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

A savory side dish for an Indonesian rice table. Serve as an appetizer with warm baguette slices.

Wash the fresh shrimp and the thawed frozen shrimp. Twist the head off all shrimp and then wash them all again. Cut each shrimp open on the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitinous shell, removing the black intestine, and pull the rest of the body from the last segment. Count the frozen shrimp and thaw. Wash the kailan, separate the leaves from the stem. Separate the woody lower part of the stem and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and the upper part of the stem crosswise into thin rolls. Halve large leaf halves lengthwise and crosswise, smaller ones only crosswise, and for very small leaves, only separate the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Trim both ends of the onions and garlic cloves, peel them, and slice them thinly. Mix the butter with the chicken stock and cayenne pepper and set aside. Mix the teriyaki sauce with the coconut water and chicken stock until dissolved. Mix the sour cream with the rice wine until smooth. Heat a wok and add the sunflower oil from the sides and let it heat up. Add the onion and garlic slices and fry until translucent. Add the kailan rolls and stir-fry for 1 minute. Add the leaves and stir-fry for another minute. Deglaze with the teriyaki sauce, mix well, and add the sour cream. Remove the kailan vegetables from the wok and place them in a warmed serving dish. Clean the wok. Melt the garlic butter in the wok over medium heat and add the shrimp. Toss in the garlic butter until they turn white. Remove from the wok immediately and add to the kailan. Serve warm as a side dish.