Steamed prawns with mushrooms and mango fillets

Ingredients for 2 servings:

• 1 large mango(s), fully ripe
• n. B. flowers and leaves
• 2 tbsp tomato ketchup
• 1 tbsp rice wine, golden yellow
• 1 tsp paprika powder
• 1 tsp XO sauce, medium hot
• 8 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• n. B. Salt and pepper, red, freshly ground
• 4 m.-sized shiitake mushroom(s), dried
• 150 g water
• 6 g broth powder (mushroom bouillon, granules)
• 2 pinches of black pepper, freshly ground
• 2 pinches of nutmeg, freshly grated
• 80 g Shimeji mushrooms, white-capped
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 1 tbsp sesame oil, dark
• 1 tbsp celery leaves, fresh, finely chopped

Instructions

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

Three side dishes on a serving plate. Recipe from northern Chinese cuisine.

Wash, peel, and fillet the mango. Halve the two large fruit fillets lengthwise, make a fan-shaped cut in the round outer part of the fillets, and place them in a serving dish. Mix all the ingredients for the sauce until smooth and set aside. Make a 6 mm deep cut in the thawed shrimp lengthwise down the back to the tail. Remove any remaining intestines (dark gray). Season the shrimp with salt and red pepper. Slice the caps of the shiitake mushrooms to the size of fingernails and discard the stems. Bring the water to a boil and dissolve the stock powder, pepper, and nutmeg in it. Add the shiitake pieces. Place the shrimp in a colander and simmer with the lid on for 6 to 8 minutes. Meanwhile, clean the shimeji mushrooms and cut them into thirds crosswise. Remove the shrimp from the colander and place them on the inside of the mango fillets. Mix the shimeji mushrooms with the shiitake mushrooms and cook for 3 minutes. Dissolve the tapioca flour in the rice wine and stir in. Boil for 1 minute, then stir in the sesame oil and celery leaves and remove from the heat. Transfer the mixture to the center of a serving dish. Drizzle the sauce over the shrimp. Garnish with flowers and leaves, if desired, serve as a side dish, and enjoy.