Broccoli with shrimp and hot pepper
6 servings
20 minutes
The combination of cabbage and shrimp only seems controversial at first glance, but in fact, they are easy to "marry" with the help of a caramel-thick and rich dressing with ginger, lime, fish and soy sauces. The shrimp cook quickly, literally a couple of minutes, during which time the broccoli will not have time to soften, preserving both color and texture. And if you add rice or noodles to the appetizer, you will get a beautiful full dinner in Asian style.
1
Break the broccoli into florets and boil in salted boiling water for four minutes, then cool using water or ice.
- Broccoli cabbage: 2 heads
- Salt: to taste
2
Slice the red onion into half rings, finely chop the garlic, and sauté in hot sesame oil for one minute.
- Red onion: 2 heads
- Garlic: 4 cloves
- Sesame oil: 50 ml
3
Add sugar, soy and fish sauces, simmer for another minute or two, then add sliced chili pepper (remove seeds beforehand) and finely chopped ginger.
- Sugar: 1 tablespoon
- Soy sauce: 1 tablespoon
- Fish sauce: 1 tablespoon
- Chili pepper: 2 pieces
- Ginger root: 30 g
4
Dump shrimp and broccoli into a pan with onions, stir, and sauté for two minutes (if using frozen shrimp, it will take longer to thaw). Season with pepper and salt if needed, and dress with lime juice and zest, as well as chopped cilantro.
- Peeled king prawns: 500 g
- Broccoli cabbage: 2 heads
- Ground black pepper: to taste
- Salt: to taste
- Lime: 3 pieces
- Coriander: 30 g