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 approx. 3 mm wide rolls and freeze in portions. Mix all the ingredients for the prawn balls well and let them mature in the fridge for 30 minutes, covered for 30 minutes.

Garnish the serving bowls with washed frisée leaves.

For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways. Cut a few small florets from the broccoli and cauliflower, wash and cut the stalks crosswise into thin slices. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.

Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the seedless grapes and cut in half lengthways.

For the sauce, dissolve the tapioca flour in the rice wine. Mix in the remaining ingredients homogeneously. Bring the salt water to a simmer. 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, remove them with a slotted spoon and keep them ready.

Heat the sunflower oil for the insert. Add all ingredients from broccoli to chili and stir-fry for 2 minutes. Halve the balls and add them. Pan stir for 1 minute, then mix in the tomatoes, grapes and sesame oil. Stir for another 1 minute, then deglaze with the sauce and simmer for 2 minutes.

Season the sauce with salt and pepper. Spread the prawn balls with their sauce on the serving bowls, serve warm with white, cooked rice and enjoy.