For the Cap Cay, cut about 8 small florets from a small broccoli, wash and cut the stems crosswise into thin slices. Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls.
Roughly cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods. Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
Bring 1 liters of lightly salted water to a simmer in a deep saucepan. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. Use a slotted spoon to remove the balls that have floated and risen for about 5 minutes and keep them ready.
Heat the sunflower oil in a wok, add all the ingredients except for the Kailan leaves for the Cap Cay and stir-fry for 3 minutes. Add the shrimp balls and fry for another 2 minutes. Deglaze with part of the sauce without the peanuts. Place on the prepared serving plates and add the peanuts with the remaining sauce, serve warm and enjoy.