Spicy cabbage wok with prawns

Name: Spicy cabbage wok with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g frozen shrimps (raw, without shell); 1-2 TABLESPOONS shelled sesame; 1 medium onion; 1 Pointed cabbage (1,25 - 1,5 kg); 200 g Basmati rice; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 6-8 TABLESPOONS Soy sauce; 7-10 Tbsp Sambal Oelek

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g frozen shrimps (raw, without shell)
1-2 TABLESPOONS shelled sesame
1 medium onion
1 Pointed cabbage (1,25 - 1,5 kg)
200 g Basmati rice
7-10 Tbsp Salt
4 TABLESPOONS Oil
6-8 TABLESPOONS Soy sauce
7-10 Tbsp Sambal Oelek

Directions

1
Rinse shrimps briefly and defrost on a sieve for 1-1 1/2 hours. Rinse the shrimps again briefly and remove the gut. Roast sesame seeds in a pan without fat, remove and let cool. Peel and finely chop the onion. Clean, wash and cut the pointed cabbage into strips. Prepare rice in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a pan or wok.
2
Fry the prawns for 4-5 minutes, turning them over. Season with salt and remove. Put some oil in each hot pan/ wok and fry the pointed cabbage, each with a part of onion, in 2-3 portions. Put all the cabbage back into the pan/ wok, heat it up and season with soy sauce and sambal oelek. Fold in the prawns and briefly heat up. Arrange cabbage and rice together. Sprinkle with roasted sesame seeds
3
1 hour waiting time