Cabbage with Shrimp and Lemongrass
Main Dishes • Cuban
Description
This is a Thai version of the French dish 'Choucroute de Mer' — sauerkraut with seafood. However, unlike the French original, the acidity here is very mild, with a spicy, citrusy aroma. The essential Thai seasoning — lemongrass — may be referred to by different names in American stores: lemon sorghum, lemon vine, lemon grass, and even lemon balm. For some reason, sellers have yet to reach a consensus on the naming of this spice.
Ingredients
- White Cabbage 1 piece
- Rice Vinegar for Sushi 5 fl oz
- Raw cane sugar 4 spoons
- Cilantro 1 bunch
- Safflower Oil 0 fl oz
- Olive Oil 0 fl oz
- Soy Sauce 2 spoons
- Bay leaf 2 pieces
- Shrimp 20 oz
- Garlic 5 cloves
- Spanish onions 1 head
- Ginger 0 oz
- Lemongrass 4 pieces
Step-by-Step Guide
Step 1
In a hot wok, sauté the onion and ginger in a mixture of sunflower and olive oil.
Step 2
Add the sliced cabbage and sauté it, stirring, until it becomes tender.
Step 3
Add soy sauce, finely chopped garlic, bay leaf, and sliced or bruised lemongrass.
Step 4
Sauté everything together for about five to seven minutes, then add sugar and pour in rice vinegar. Stir, let it simmer for another couple of minutes, then add the shrimp to the wok and mix them with the cabbage. Once the shrimp are cooked, generously sprinkle the contents of the wok with chopped cilantro, stir, and serve.
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