Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Stuffed cabbage rolls Food David Thompson’s Country beef curry with chillies and holy basil With its abundance of red fruit flavours, the Tahbilk Grenache Shiraz Mourvèdre 2015 from Nagambie will complement the chillies in this dish. Velvety smooth, it has a seasoning of clove and kitchen spice, fine savoury tannin depth and savoury length. Food Pork, prawn and cabbage rolls with crab roe sauce Words by Philip Chun on 4 Sep 2018 Young, fresh, clean and crisp, a young Riesling will tick the boxes with the delicate flavours in the rolls.