Peel the shrimp except for the back tip of the tail and set aside. Fry the shrimp shells in a hot pan with a little peanut oil. Add the fennel, coriander, lime leaf, cinnamon stick and star anise and fry briefly and lightly. Then pour in vegetable stock. Add the ends of the young onions and simmer for 15 minutes. Drain the sauce, add coconut milk, curry and turmeric and stir in. Remove the core from the peppers and cut the peppers and the young onion into fine strips. Add the strips to the sauce, bring to the boil and leave to infuse briefly. Drizzle with a little olive oil.
For the dough, put all the ingredients in a bowl and mix well. Put the rapeseed oil in a saucepan and heat strongly. Add the peeled prawns and broccoli to the tempura batter and then bake in the hot fat. If necessary, warm in the oven at 90 °C.
Cook glass noodles briefly according to package directions, drain and add a good drizzle of olive oil.
Sprinkle with the fresh herbs to serve.