Shrimp Kung-Pao alla Coco-Loco

Ingredients for 2 servings:

• 8 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 1 egg white, size M
• 1 tbsp rice wine, dark, spicy-mild
• 1 pinch of salt
• 2 tbsp cornstarch
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, light
• 3 Pepper, red, dried, long, hot
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger root
• 1 Pepper, green, long, fresh, mild
• 1 Pepper, red, long, fresh, mild to medium hot
• 2 tbsp white wine, semi-dry
• 1 tsp sugar, fine
• 1 tsp rice wine vinegar, mild
• 50 g fish stock, from the jar
• 1 tbsp fish sauce, light
• 1 tsp, leveled tapioca flour
• 2 m.-large tomato(s)
• 2 small tomatoes
• 2 tbsp peanuts, blanched, roasted and salted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a spicy and crunchy side dish with peanuts from the Szechuan cuisine of China

Halve the thawed and dried shrimp lengthwise. Remove the intestines from the back. Mix the egg white, rice wine, salt, and cornstarch in a bowl to make the marinade and marinate the shrimp at room temperature until ready to use. Grab the dried peppers by the stem and cut crosswise into approximately 3 cm long pieces using scissors. Then wash your hands and scissors. Peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh ginger, cut them across the grain into thin slices, and chop them into small pieces using a cleaver. Cut the washed peppers diagonally into approximately 5 mm wide pieces. Mix all the ingredients for the sauce until smooth and set aside. Wash the tomatoes. Process the medium-sized tomatoes into tomato blossoms as follows: Cut off the top ends so that they stand firmly when turned upside down. Make four crosswise cuts in the bottom of the tomatoes, leaving about 1.5 cm from the top. Using a slender knife, separate the 8 resulting petals from the core, leaving the core intact. Fold the petals outward and sprinkle the insides with salt and pepper. Peel and quarter the small tomatoes, removing any seeds and membranous membranes, and arrange them around the tomato blossoms to create imitation leaves. Place them in serving bowls. Set aside the peanuts. Strain the prawns and drain well. Heat the sunflower oil in a wok until very hot. Add the dried peppers and fry until dark brown. Remove the pieces from the wok with a slotted spoon and set aside. Reduce the heat slightly and add the sesame oil to the wok. Add the prawns in 3 batches, flattening them slightly with a ladle while frying. Fry the prawns until light brown or pinkish-white. Remove from the wok and set aside. Add the onions, garlic cloves, ginger, and fresh peppers to the wok and stir-fry for 1 minute. Deglaze everything with the sauce and simmer for 1 minute over reduced heat. Add the dried peppers and shrimp to the wok, stir-fry briefly, divide among serving bowls, garnish with peanuts, serve, and enjoy. Note: The fried dried pepper pieces are only for those with a spicy taste.