Cabbage with shrimp and lemon grass - Thai version of the French cuisine "Chucrut de mer" (sour cabbage with different marine reptiles). The difference from the French original is that the acid in the dish is soft with a citrus scent. Lemon grass is often used in Thai cuisine, in our country it can be called lemongrass, lemon sorghum or lemon coca.
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You will need
- For six servings:
- - 1 head of cabbage;
- - 500 g of shrimp;
- - 100 g of rice vinegar for sushi;
- - 50 g each of ginger, olive oil, sunflower oil;
- - a bunch of coriander;
- - 2 tbsp. tablespoons of soy sauce;
- - 5 cloves of garlic;
- - 1 white onion;
- - 4 tbsp. spoons of cane sugar;
- - 4 sheets of lemon grass.
Instruction manual
1
Strongly heat the wok, fry the onion and ginger in a mixture of olive and sunflower oil.
2
Sprinkle the cabbage, chopped into flakes, simmer, stirring, until it becomes softer.
3
Add soy sauce, chopped garlic, parsley, chopped lemon grass to the cabbage.
4
Stew the ingredients of the dish for 7 minutes, add sugar, pour rice vinegar. Mix, simmer another 2 minutes. Pour shrimp into a wok, mix with cabbage.
5
When the shrimp is cooked, sprinkle the contents of the wok with chopped coriander, mix, immediately serve.
note
It takes 30 minutes to cook Thai food.