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

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.