Omelette with mushrooms and shrimp

Ingredients for 2 servings:

• 4 large shiitake mushrooms, dried
• 150 g coconut water (Asian shop, drinks)
• 3 g chicken broth, granulated
• 20 shrimp(s), raw, cooked, (without head and tail), fresh or frozen
• 10 g spring onion(s), only the green part
• 4 eggs, size M
• 4 g chicken broth, granulated
• 4 tbsp broth (mushroom soaking water)
• 1 tbsp tapioca flour
• 1 tsp baking powder
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp butter, unsalted
• 1 Pepper, red, long, mild
• 10 g carrot(s)
• n. B. Pepper, black, from the mill
• e.g. nutmeg, freshly grated

Instructions

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

An exotically delicious omelet with shiitake mushrooms and whole and chunky shrimp. Recipe from Lombok, Indonesia.

For the mushrooms, heat 150g of coconut water, dissolve the chicken stock in it, and pour it over the shiitake mushrooms. Soak for 30 minutes. Squeeze the stock out of the mushrooms and reserve 4 tablespoons for the batter. Cut the mushroom caps into thin strips, then cut these crosswise into small cubes. Discard the tough stems. Wash all the vegetables and fruit. Remove the stems from the peppers, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and then cut these crosswise into small cubes. Cut a piece off a carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Dice the strips crosswise into small cubes. Use only the green part of the spring onion. Cut one leaf crosswise into thin rolls. Use 4g of this. Cut a 6g piece lengthwise into thin strips, then cut these crosswise into small cubes. Mix all the cubes together and use for garnishing. Cut half of the prawns (use the smaller ones) crosswise into small pieces. Whisk the eggs with the chicken broth and 4 tablespoons of the mushroom water. Mix the tapioca flour and baking powder with the rice wine until smooth and stir into the scrambled eggs along with the spring onion rolls. Heat a small pan with half of the butter. Add half of the scrambled eggs and place half of the prawns (5 pieces) on top. Cover and let the scrambled eggs set. Slide them out of the pan onto a serving plate, sprinkle with a little pepper and nutmeg, scatter half of the diced vegetables on top, and keep warm. Repeat with the remaining portion. Serve both portions immediately with warm baguette and butter, and enjoy.