Red prawns with bamboo, celery and mushrooms

Ingredients for 1 servings:

• 100 g shrimp(s) (red shrimp), frozen
• 50 g bamboo slices from the jar
• 50 g onion(s)
• 2 ½ g garlic cloves
• 1 stalk(s) Celery
• 50 g mushrooms, e.g. straw mushrooms, shiitake, oyster mushrooms
• 2 ½ g chili pepper(s), fresh
• 10 ml soy sauce, light
• 10 ml sunflower oil or sesame oil
• 3 g vegetable stock powder without flavor enhancers or yeast
• 1 cup water
• 0.2 g pepper

Instructions

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

Chinese dish, slightly spicy

Thaw the red prawns (alternatively, farmed prawns, shrimp, or North Sea crabs), peel them, and, unless they are North Sea crabs or small prawns, cut them into 2 cm pieces. Of the 100 g of prawns per person, about 75 g without shells and tails will end up in the dish. Peel the onions and cut them into small cubes. Chop the garlic into even smaller pieces. Place the bamboo pieces from the jar in water to remove the vinegar. Then drain the water. Clean the celery and cut them into 2.5 cm pieces. Cut the mushrooms from the jar or fresh ones (other than the types mentioned, use button mushrooms or porcini mushrooms; soak dried ones for a long time first) into slices or 2 cm pieces. Cut the chili pepper (alternatively, use 1 pinch of sambal oelek) into small rings. Heat the oil in a wok or non-stick pan and fry the onions and garlic. When the onions are translucent but not yet brown, and the garlic is starting to smell, add 1 cup of water with the vegetable stock powder. Then add all the ingredients except the celery stalks. Simmer for 10 minutes, stirring occasionally, until almost all the water has evaporated. Add the celery stalks for the last 2 minutes. The sauce should be oily with only a small amount of water remaining; add a little more water if necessary. Serve with basmati rice. Note: Red prawns will color the oil in the sauce reddish, as if red pepper, chili, or sambal oelek is in the food; other prawns do not.