Due to a small incident with the whisk attachment of my Kitchen Aid, this is being posted a few days later than anticipated. Sorry. All is well now and here we go.
This is really a Chinese recipe but if you make the Thai Trout Salad, you could get away with the two together. Who’s to know?
- 2 shallots, sliced thin
- 20 large shrimp, peeled and deveined
- 2 tbsp. dry Sherry
- 1 tsp. cornstarch
- pinch of white pepper and salt
- 1 head Napa cabbage, quartered lengthwise, cored and cut into 1 1/2″ pieces to make 10 cups
- 3 tbsp. coconut oil (looks like lard in a jar)
- 1 tsp. minced fresh ginger (peeled)
- 1 orange bell pepper, cut into 1/4 inch strips
- 1 tbsp. soy sauce
Stir together the shrimp, 1 tbsp. sherry, cornstarch, pepper and salt in a bowl and set aside.
Rinse the cabbage in a colander, tapping to remove some of the water. Transfer to a large bowl with some of the excess water sticking to the leaves.
Heat a large wok or 12 inch heavy skillet over high heat until beginning to smoke. Add 2 tbsp. coconut oil and stir fry the shrimp until golden and almost cooked through. (3-4 minutes). Transfer to a clean bowl. Add the remaining oil to the wok and stir-fry the ginger and shallots for 2 minutes then add the bell pepper and cook a further 2 minutes.
Stir in the remaining Sherry and cook until most of the liquid has evaporated. Add the cabbage with remaining water to the wok, the soy sauce and remaining pinch of salt and now cook until the cabbage has become tender. This should take 5 minutes.
Stir in the shrimp and any juices, simmering until cooked through. (1 minute longer), and the shallots and toss to combine.
What can be said? Yum!
