Cabbage with shrimps and lemon grass
6 servings
25 minutes
Zimin's Thai shukrut, which he cooked, among other things, at one of the Moscow "Omnivores". This is a typical khryapa, which we often repeat for editorial lunches and dinners. No shrimp - anything is used, from fish to chicken, from potatoes to zucchini, the main thing is a cabbage base (instead of white cabbage you can take any other) and more or less the same basic set of Asian spices and sauces. Yes, in general, cabbage is not so important. That is, this dish is a matrix, a method by which you can cook anything.
1
In a heated wok, sauté onion and ginger in a mixture of sunflower and olive oil.
- White onion: 1 head
- Ginger: 50 g
- Sunflower oil: 50 ml
- Olive oil: 50 ml
2
Add the chopped cabbage and sauté it, stirring until it becomes soft.
- White cabbage: 1 piece
3
Add soy sauce, finely chopped garlic, bay leaf, and chopped or pounded lemongrass.
- Soy sauce: 2 tablespoons
- Garlic: 5 clove
- Bay leaf: 2 pieces
- Lemongrass: 4 pieces
4
Cook everything together for five to seven minutes, then add sugar to the pan and pour in rice vinegar. Stir, cook for a couple more minutes, then add shrimp to the wok and mix them with cabbage. Once the shrimp are ready, generously sprinkle the wok's contents with chopped cilantro, mix, and serve.
- Cane sugar: 4 teaspoons
- Sushi rice vinegar (seasoned): 100 ml
- Shrimp: 500 g
- Cilantro: 1 bunch