Shrimp with mung bean sprouts, tomatoes and mushrooms

Ingredients for 2 servings:

• 18 shrimp(s), fresh or frozen, approx. 13 pieces
• 6 m.-sized shiitake mushroom(s), dried
• 120 g water
• 1 tsp, leveled chicken broth, strong bouillon
• 80 g mung bean sprouts, fresh
• 4 m.-large tomato(s), fully ripe
• 1 green runner beans, fresh or frozen
• 4 kemiri nuts
• 20 g shallot(s), small
• 2 medium-sized garlic cloves, fresh
• 2 Pepper, red, long, mild
• 14 g ginger, sliced, fresh or frozen
• 4 m.-large tomato(s), fully ripe
• 2 tbsp sunflower oil
• 1 tsp white sugar
• 2 tbsp fish sauce, light
• 2 tbsp sauce (spring roll sauce, sweet and sour sauce, Thai style No. 3), see database
• 1 tsp tapioca flour
• 2 tbsp rice wine
• 60 g coconut water
• 40 g orange juice
• 1 tsp chicken broth, stock
• 3 tbsp coconut milk, creamy, 24% fat
• Salt and pepper, black, from the mill
• n. B. flowers and leaves
• 3 slices of carrot
• 3 Ring/e Pepper
• n. B. Mung bean sprouts
• n. B. Runner beans, green, rings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A mildly spicy, top-class Chinese dish.

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitinous shell, removing the black intestine, and pull the body out of the last segment. Heat the water and dissolve the chicken stock in it. Pour the water over the dried shiitake mushrooms and let it stand for 30 minutes. Squeeze the stock out of the mushrooms and use it for another purpose. Cut off the caps to the right and left of the stem. Cut off the remaining cap parts, halve them crosswise, and use for the sauce. Discard the tough, hard stems. Rinse the mung bean sprouts, sort them, and place them whole in a serving dish. Wash the tomatoes, remove the stems, peel, quarter, and deseed. Wash the green runner beans, trim both ends, removing any strings, and cut crosswise into approximately 3 cm long pieces. Boil in a little salted water for 3 minutes, then refresh in cold water. Thaw frozen beans and cut to length. Form a circle around the sprouts with the mushrooms: surround one piece of mushroom on each side with two pieces of beans facing the center. For the sauce, split the Kemiri nuts lengthwise and halve the halves lengthwise and crosswise. Discard any old, rancid, or moldy ones. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the seeds, and halve them crosswise. Wash the red peppers, remove the stems, halve them lengthwise, remove the seeds and membranes, and cut crosswise into approximately 1 cm wide pieces. Wash and peel the fresh ginger, cut it crosswise into thin slices. Weigh the frozen goods and thaw them. Mix the ingredients, from sugar to chicken stock, with the coconut water mixture. Heat a large pan with the sunflower oil. Add the kemiri nuts and stir-fry for 1 minute. Add all the ingredients, from the chopped onions to the sliced ​​ginger, and stir-fry until the onions are translucent. Add the tomatoes and stir-fry for 1 minute. Deglaze with the coconut water mixture and simmer with the lid on for 5 minutes. Remove from the heat and let cool slightly. Pour the mixture from the wok with the coconut milk into the blender and puree for 1 minute at full speed. Return the puree to the pan, add the tomato quarters to the sauce, and bring to a simmer with the lid on. Remove the tomato pieces and form an inner circle around the mushrooms. Now add the mushroom pieces for the sauce to the sauce and keep it warm with the lid on. Steam the shrimp in a sieve until pink. As soon as the shrimp turn pink, remove them and place three in the center. Arrange the remaining shrimp in a circle over the tomatoes. Drizzle with the hot sauce, garnish, and serve warm.