Shrimp with Kailan and green noodles — Sia Ren Qing Bo Mian

Ingredients for 2 servings:

• 250 g shrimp(s), raw, peeled, approx. 18 cm, frozen
• 2 tsp umami seasoning, red
• 150 g spinach
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 1 egg(s), size M
• 100 g wheat flour
• 12 m.-large Kailan (Chinese broccoli) (only the stems), alternatively green asparagus
• 40 g carrot(s)
• 20 snow peas
• n. B. flowers and leaves
• 2 m.-large tomato(s)
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp tomato paste
• 50 g vegetable stock from blanching
• 1 tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild

Instructions

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

A popular main meal from the cuisine of Northern China.

Thaw the shrimp. For the pasta, sort the spinach, wash it thoroughly, and spin it dry. Bring the water to a boil, dissolve 8g of the mushroom stock, and blanch the spinach in the stock for 1 minute, but do not rinse. Strain and set aside the stock. Allow the spinach to cool slightly and then gently press out the stock using a fresh tea towel. Place the spinach, beaten egg, and remaining mushroom stock in a blender and puree at full speed. Reduce to low speed, add the flour a tablespoon at a time, and mix until smooth. Depending on the flour’s ability to swell, add a little more flour or blanching stock to create a thick batter. Let the batter rest for 15 minutes. For the vegetables, cut off about 1cm of the bottom of the kale stalks and peel them. Wash and peel the carrot, and slice it diagonally into julienne strips. To garnish, wash and trim the snow peas, keeping the blossoms and leaves on hand, if desired. For the sauce, quarter the washed tomatoes lengthwise, discarding the white-green parts and then cut the quarters crosswise into thirds. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Place the tomatoes and the remaining ingredients in a blender and puree until smooth. Make a 5 mm deep cut in the back of the thawed shrimp down to the tail end. Remove the gray-black intestines, if visible. Dry the shrimp thoroughly and rub with red umami. Bring the stock to a boil and, in batches, scrape the batter into the water in thin strips. Strain any noodles that float to the top and divide them between serving bowls. Finally, sprinkle with the julienne strips. Bring the sauce to a boil briefly. Blanch the kailan and shrimp for 3 minutes and the snow peas for 90 seconds. Place the kailan, shrimp, and snow peas on the serving plates. Drizzle the sauce over the shrimp. Garnish with flowers and leaves, if desired, and serve.