Heat the water, dissolve the mushroom bouillon in it and pour over the shiitake mushrooms. Let it soak for 30 minutes. Squeeze the stock from the mushrooms by hand and use together with the remaining stock later. Quarter the hats of the mushrooms. Discard the tough stems.

Halve the avocado lengthways around the core on a cutting board. Remove the brown-white core and the brown core skin. Cut the halves lengthways into thirds. Slightly scratch the outer skin at the top and peel it off. Remove imperfections etc. Cut the pulp crosswise into pieces approx. 1 cm thick.

Cap a fresh, washed papaya at both ends, peel, cut in half lengthways and core. Cut the halves lengthways into approx. 3 cm wide strips and cut these across into approx. 8 mm thick slices. Weigh and use the appropriate amount. Use the rest otherwise.

Wash the carrot, cap both ends, peel, cut across from below into approx. 5 mm thick slices. Quarter the bamboo seedling lengthways and cut the quarters across into approx. 5 mm thick slices. Blanch together with the carrot slices in boiling mushroom water for 6 minutes. DO NOT scare them off, strain them off and have them ready. Have 3 tablespoons of the mushroom water ready for the dressing.

Cap the onions and the cloves of garlic at both ends, peel and cut into small pieces. Wash the red peppers and cut them crosswise into very thin slices from below.

Mix all the ingredients for the dressing together and season with salt and pepper.

Mix the vegetables with the dressing 10 minutes before serving. After 5 minutes, distribute on the garnished serving bowls, drizzle with the sesame oil, serve and enjoy.

Salad and spring roll sauce ala Sanur Beach, see Salad and spring roll sauce ala Sanur Beach