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Home > Selector Magazine > Food > David Thompson’s Cabbage stir-fried with fish sauce, dried prawns and garlic
David Thompson’s Cabbage stir-fried with fish sauce, dried prawns and garlic
Food

David Thompson’s Cabbage stir-fried with fish sauce, dried prawns and garlic

Preparation time
10 mins
Cooking time
10 mins
Serves
1

INGREDIENTS

Garlic paste

1 tbsp peeled garlic

Pinch salt

 

1–2 tbsp perfumed oil/prawn oil/lard/sesame oil

300g torn cabbage leaves, off cuts
and scraps – slightly wilted is best

2 tbsp dried prawns

 

3 tbsp fish sauce

Pinch white sugar

Nice pinch ground white pepper

½ ladle blanching water

 

 

METHOD

1. Make a coarse paste by smashing the garlic and salt with the side of a cleaver.

2. Heat a tempered wok.

3. Add the oil and then the cabbage.

4. Briskly stir-fry and allow to scorch around the edges.

5. Add the garlic paste and dried prawns,
fry for a moment, colouring, perhaps
adding more oil.

6. Season it with the fish sauce, sugar
and pepper.

7. Add the blanching water.

8. Boil and simmer until fragrant.

9. If the leaves are not completely cooked, soft and succulent, moisten with water, but simmer until somewhat dry.

Food
Preparation time
10 mins
Cooking time
10 mins
Serves
1

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