Potato salad with shrimp and corn

Ingredients for 2 servings:

• 2 medium-sized potatoes, waxy
• 5 tbsp corn kernels from the can
• ½ onion(s), red
• 20 g carrot(s), julienne sliced
• 3 tbsp celery leaves, fresh or frozen
• 1 small pak choi, only the green leaf parts
• 2 Pepper, red, long, mild
• 1 head of frisée lettuce
• 14 mm large shrimp(s), peeled and raw, fresh or frozen
• 2 medium-sized garlic cloves, fresh
• 10 g butter, unsalted
• 40 g carrot(s), coarsely grated
• 30 g celery leaves, fresh or frozen
• 1 spring onion(s), fresh
• 2 m.-sized garlic cloves, fresh
• 5 g ginger, fresh or frozen
• 1 small chili pepper(s), green
• Pak Choi, only the white leaf parts
• 120 g water
• 2 tbsp mirin
• 1 tbsp lemon juice
• 2 bay leaves, dried
• 1 tsp chicken broth powder
• 2 tbsp corn broth
• 2 tbsp sunflower oil
• 80 g broth, strained (see below)
• 1 medium-sized garlic clove(s), fresh
• 2 tbsp white wine vinegar
• 2 tbsp white wine, dry
• 1 tsp, levelled sugar
• 3 tbsp extra virgin olive oil
• n. B. Salt and pepper, black, from the mill
• e.g. Dill, fresh
• n. B. Onion(s), red, small, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Wash the fresh shrimp, thaw any frozen shrimp, dry with kitchen paper, and set aside. Wash all the vegetables. Boil the potatoes for 25 minutes, let them cool, peel them, and cut them crosswise into approximately 4 mm thick slices. In the meantime, remove the appropriate amount of corn kernels from the can. Peel half a red onion and slice them crosswise into rings. Peel a carrot, julienne them for the salad, and set them aside. Pick the leaves off the fresh celery and roughly chop them. Weigh out the required amount and set them aside, and freeze the rest. Separate the green leaves from the bok choy leaves, halve them lengthwise, and cut them crosswise into approximately 6 mm wide strips. Use the stalks for the broth. Remove the stems and seeds from the peppers, then cut them crosswise into thin strips. Line the serving plates with frisée leaves. For the broth, coarsely grate the required amount of carrot. Cut the stalks of fresh celery into approximately 5 mm wide rolls. Weigh the required amount and set aside, then freeze the rest. Weigh frozen goods and let them thaw. Cut the spring onion crosswise into approximately 1 cm wide pieces. Peel and juice the garlic cloves. Peel the ginger and cut it crosswise into thin slices. Slice the green chili crosswise into thin rings. Leave the seeds and discard the stalks. Cut the pak choi stalks crosswise into 5 mm strips. For the stock, fry all the ingredients from the carrot to the pak choi in the sunflower oil for 3 minutes, then deglaze with the water. Add the remaining ingredients and simmer the stock with the lid on for 30 minutes. Strain the stock and squeeze gently; DO NOT sieve. Discard the mashed liquid; use the stock for the dressing. For the dressing, cut off both ends of a fresh garlic clove, peeling most of the clove and pressing it into the measured broth. Add all the remaining ingredients and mix well. Season the dressing with salt and pepper. Add the potato slices to the dressing and let it stand for 15 minutes. Squeeze the garlic for the shrimp. Melt the unsalted butter in a small pan. Add the squeezed garlic and sauté briefly, then add the shrimp. Fry the shrimp until pink on both sides and immediately remove from the heat. Season the shrimp with salt and pepper. Add the remaining salad ingredients to the potato slices and mix gently. Let everything stand for 5 minutes and season with salt and pepper. Transfer the finished salad to the prepared serving plates. Add the shrimp, garnish, and serve warm.