Wild Garlic Soup with Fried Shrimp

Ingredients

• 250 g wild garlic
• 600 ml vegetable broth (instant)
• 200 ml unsweetened coconut milk (canned)
• 2 cloves garlic
• 2 tbsp oil
• 2 shallots
• 2 tbsp butter
• 1 tsp grated ginger
• Salt
• Pepper (from the grinder)
• 100 g whipping cream
• 2 egg yolks
• 30 g raw medium shrimp with shell, no head (4 per serving)
• Salt
• pepper (from the mill)
• 80 g thin egg noodles
• 2 egg whites
• 500 ml plant oil for frying

Instructions

1. 1.

   Peel the shrimp, leave the tail fins attached, slit them lengthwise and remove the dark vein. Also slit the belly side so the shrimp stay straight later. Season the shrimp with salt and pepper.

2. 2.

   Cut the noodles into about 6 cm pieces with scissors and place them in a bowl. Whisk the egg whites.

3. 3.

   For the soup wash the wild garlic and drop it into boiling salted water until it wilts, then drain and shock with ice-cold water.

4. 4.

   Peel and finely chop the garlic.

5. 5.

   Peel the shallots, dice finely, and sauté with garlic in hot butter until translucent. Add the wild garlic and ginger, stir briefly, then pour in broth and coconut milk and bring to a boil. Remove from heat and puree everything well with an immersion blender. Whisk cream and egg yolks together and slowly stir into the broth (do not reheat). Season with salt and pepper and taste.

6. 6.

   Heat the plant oil to about 180 °C (when bubbles rise on the stick of a wooden spoon).

7. 7.

   Using a fork, dip each shrimp first in the egg whites, let excess drip off, then coat with noodle pieces and fry in the fat for about 2 minutes until golden yellow. Drain on paper towels.

8. 8.

   Serve the soup in bowls topped with the fried shrimp.