Cabbage with shrimps and lemongrass is a Thai version of the French cuisine "Shukrut de mer" (sauerkraut with various sea creatures). The difference from the French original is that the acid in the dish will turn out to be soft with a citrus aroma. Lemon grass is often used in Thai cuisine, in our country it can be called lemongrass, lemongrass or lemon coco.
It is necessary
- 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. spoons of soy sauce;
- - 5 cloves of garlic;
- - 1 white onion;
- - 4 tbsp. tablespoons of cane sugar;
- - 4 leaves of lemon grass.
Instructions
Step 1
Heat the wok vigorously, fry the onion and ginger in a mixture of olive and sunflower oil.
Step 2
Add the flaked cabbage, simmer, stirring occasionally, until it becomes softer.
Step 3
Add soy sauce, chopped garlic, lavrushka, and chopped lemongrass to the cabbage.
Step 4
Simmer the ingredients of the dish for 7 minutes, add sugar, pour in rice vinegar. Mix, simmer for another 2 minutes. Pour the shrimps into the wok, mix with the cabbage.
Step 5
When the shrimps are cooked, sprinkle the contents of the wok with chopped coriander, stir and serve immediately.
