Cabbage & Shrimp Dish
Origin: Overall in Indonesia
Ingredients
- 750 g Chinese/Napa Cabbage, roughly sliced
- 250 g medium size shrimps
- ½ tsp roasted dried shrimp paste / terasi (optional) mix with some water
- 1 tsp sugar
- 1 tsp salt or to taste
- vegetable oil
For seasoning
- 7 pc large red chillies & large green Chillies, sliced
- 5 pc small red chillies / bird chillies (optional, if you like more spicy)
- 5 pc shallots, finely sliced
- 3 gloves garlic, finely sliced
Cabbage & Shrimp Dish
A stir-fried dish is the best option for those, who do not have much time for the kitchen or simply don't like complicated and adventurous recipes :-). So this is one of Indonesian variants of stir fried dish with authentic distinctive ingredients: terasi or dried shrimp paste.Important Note: I should warn you that dried shrimp paste smells quite awful especially for europeans, but the taste in finished dishes (if required) is distinctively aromatic and essential to the authenticity of Indonesian cuisine.My suggestion, use it only little at first as I write in this recipe. It is lesser compare to my Indonesian version. Just small tips for you who're curious about the secrets of making a delicious asian stir-fried dish. The answer are very simple:1st. Sufficient spice ingredients, means more is better than less. 2nd. Saute the seasoning/spice ingredientss until well cooked and you can smell the good distinctive aroma.Have a try and enjoy another variant of indonesian stir fried dish 🙂
Instructions
- Peel-off and devein the shrimps. Wash under running water and put aside.
- Peel off (if necessary) & prepare all sliced ingredients for the seasoning: Chilis, shallots & garlic. Put aside.
- Chinese/Napa cabbage: Discard small chunk from the base and roughly slice. Separate the hard part in the bottom from the leaves. Put aside.
- Heat 3 tbsp of used oil in a fryingpan/wok, saute the shallot & garlic until translucent & fragrant.
- Add the chillies and saute until fragrant & well cooked. Add a bit salt immediately if the chili's fumes causes you coughing uncontrollably.
- Ensure the seasoning is well cooked before adding the other main ingredients. This is the secret to obtain the best taste of asian stir-fried dishes.
- Add the shrimps, stir quickly over high heat until the shrimps becomes harder & changes in colour.
- Add the hard part of chinese cabbage, stirring constantly until half cooked & soft (approx. 3-5 minutes).
- Add dried shrimp paste, stir quickly to mix. Add salt or sugar to taste.
- Add the leafy part & cook briefly until just wilted. Adjust the seasoning if nccessary & remove from heat.
- Serve the cabbage & shrimp dish hot with rice and "Fried Chicken" or "Fried Tempeh & Tofu".
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