Shrimps with Mushrooms and Colored Noodles on Cauliflower

1. Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash them all again. Cut each shrimp on the back with a small pair of scissors up to the last segment. Leave this segment and tail in place. Peel off the chitin shell, removing the black intestine. Wash the prawns again.
2. Heat the water and dissolve the chicken broth in it. Pour 300 g over the dried shiitake mushrooms and pour the rest over the ice mushrooms and leave to swell for 30 minutes. Gently squeeze the broth from the shiitake mushrooms, keeping the mushrooms and the broth from the mushrooms. Quarter the shiitake mushroom hats. Discard the tough, hard stems. Prepare 2 tablespoons of the mushroom broth separately.
3. Gently squeeze the broth from the ice mushrooms as well. Since they may have been treated with vinegar water before drying, test the brewing water for the vinegar taste. If positive, wash the mushrooms again. Discard the brewing water. Remove the mycelial stalk from the mushrooms and separate the mushrooms
4. Cook the pasta in the remaining mushroom broth for 3 minutes until al dente. Strain, keep the stock again, spread the pasta out on a fresh tea towel and shorten a little with scissors.
5. For the mushrooms, wash the fresh celery, remove the stems and the leaves that are not in perfect condition. Roughly chop the remaining leaves and prepare them. Weigh frozen goods and allow to thaw. Cut the stalks crosswise into approx. 3 mm wide rolls and freeze. Peel the red onions and slice them thinly.
6. For the cauliflower bed, wash the cauliflower, separate the leaves and flowers from the cabbage stalks. Cut the leaf stalks crosswise into rolls approx. 4 mm wide. Keep leaves and flowers ready separately from the stems. Blanch the leaves and flowers for 30 seconds and arrange them in a circle on the serving plate. Rinse the soy seedlings and blanch them in boiling salted water for 4 minutes. Strain and drain.
7. For the colored pasta, wash the fresh ginger, peel it, and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into thin strips. Weigh and thaw frozen goods. Wash the cabbage, separate the leaf stalks from the woody stem. Separate the petiole from the leaf along the midrib and cut the leaves in half. Separate the flowers and cut them with the leaves into strips approx. 2 cm wide. Cut the stems crosswise into rolls approx. 4 mm wide. Use leaves, flowers and stems separately. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut across into pieces approx. 1 cm wide. Wash the carrot, cap at both ends and peel. Scrape off the appropriate amount with a coarse rasp. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem.
8. Cap the garlic cloves for the prawns at both ends, peel and press through a garlic press. Mix with the butter and chicken stock to make the garlic butter. For the sauce, mix the ingredients homogeneously and stir before use.
9. For the mushrooms, heat a small saucepan with butter and fry the onions until translucent. Add the mushrooms and stir-fry for 3 minutes. Mix 2 tablespoons of Madeira with 4 tablespoons of the mushroom broth, sour cream and mace powder and deglaze the mushrooms with it. Season to taste with salt and pepper. Mix in the celery leaves and keep warm with the lid on.
10. Heat a wok, add the sunflower oil and let it get hot. Add the ginger slices together with the petioles, chopped into small rolls, the chili peppers and the carrot flakes and stir-fry for 1 minute. Add the chillies and pasta, mix and fry for 3 minutes. Deglaze with the stirred up sauce. Simmer for 2 minutes with the lid on. Then add the mushrooms and mix in, heat briefly and place on the serving plate.
11. Clean the wok, melt the garlic butter over high heat, add the prawns and stir-fry until the prawns turn pink. Immediately remove from the wok and place on top of the noodles. Mix the liquid garlic butter with 2 tbsp Madeira and drizzle over the cauliflower leaves. Garnish with soy seedlings, flowers and leaves and serve warm.

Attachment:

1. Link for “Kecap Tim Ikan” Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce