King Prawns in Wheat Beer Sauce, Chilli & Cherry Tomatoes, with Porcini Mushroom, Green Apple Dumplings

Heat a pan and add olive oil when the pan is hot. Now add a clove of garlic, onions, plucked thyme and porcini mushrooms and season everything with salt and pepper. Then deglaze with calvados and ignite until the alcohol has evaporated.

Mix the dumpling bread with milk until a firm dough is formed, add the apple to the pan to mix and fry. Take out the garlic clove, rub the nutmeg over the dumpling dough, take the pan off the heat and let it cool down a little. Then mix everything with the dough, add the egg and pecorino cheese and knead well. Shape dumplings of the same size from the finished dough and roll them in breadcrumbs, let them steep a little and then pour them into simmering water. The dumplings are ready when they rise to the surface.

The prawns are fried in a pan. To do this, put olive oil in the hot pan, sauté shallots and add the cloves of garlic. Fry the prawns briefly and then take them out again. Now add the cherry tomatoes and chilli, season with soy sauce, salt and pepper and then deglaze with wheat beer, possibly add a little water to the sauce. Now take the garlic cloves out again, add the prawns again and let them steep a little. Then sprinkle with coriander and thicken the sauce with butter.

For the Pak Choy, fry the anchovies in olive oil and cut them, add the garlic, shallots and ginger and let them steep. Now mix in the pak choy and season with fish sauce, when the pak choy is done, remove it from the heat.

Arrange everything, pour sauce over it and serve.