Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat the egg, whisk with the chicken stock and add to the shrimp paste.

Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 1 tbsp of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into rolls approx. 3 mm wide and use 2 tbsp for the stock. Freeze the rest in portions.

Wash and peel the carrot, cut off both ends and cut 20 g short silk threads from below with a julienne slicer. Use a corrugated planer to plane the rest of the insert into slices approx. 3 mm thick.

Put all the remaining ingredients for the balls in the bowl and mix until homogeneous. Cover and let the mixture mature for 30 minutes in the refrigerator.

For the filling, cut off small florets from the cauliflower, wash and cut the stems crosswise into thin slices. Wash the spring onions and cut into thin rolls from above.

Put the ingredients for the broth in a 1.5 liter saucepan and bring to a boil. Reduce heat supply.

Bring 1 liter of salted water to a boil 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. When all the balls that have floated and risen for about 5 minutes, add them to the stock with a slotted spoon. Season the soup with salt and pepper.

For the insert, heat the sunflower oil together with the sesame oil in a wok. Add the vegetable garnishes and stir-fry for 2 minutes. Add everything to the soup and simmer for another 2 minutes. Distribute on the serving plates, serve and enjoy.