Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > 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 Shop Dessert Wine You might also like Food David Thompson’s Country Beef Curry Recipe Food Pork, prawn and cabbage rolls with crab roe sauce Words by Philip Chun on 4 Sep 2018 Food Prawn Sliders Words by Michael Weldon on 30 Oct 2018 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline