Asian Chinese Cabbage Salad with King Prawns

Summary

Ingredients

• 1 small Head chinese cabbage
• 2 medium carrot (s)
• 1 small onion (s)
• 1 chilli pepper (s), red
• 1 piece (s) ginger root, at least the size a walnut
• 1 tablespoon soy sauce
• 1 ½ tablespoon rice vinegar
• 1 pinch (s) sugar, brown
• 2 tablespoon water
• 3 tablespoon sesame oil
• Parsley, chopped, for decoration

For the prawns:

• 500 g Kin Prawns, frozen or fresh
• 2 tablespoon rapeseed oil
• 1 clove garlic
• 1 slice (s) ginger root
• 2 tablespoon sesame oil
• 2 tablespoon soy sauce
• 1 pinch (s) salt

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Instructions

1. Wash the Chinese cabbage and cut the front part, i.e. only the soft one, into strips. Peel the carrots and either grate or cut into thin slices with a cucumber slicer, possibly halving. Peel and finely dice the onion. Put everything in a bowl.
2. Core the chilli pepper and cut into thin slices. Set aside 3 slices. Peel the ginger and grate finely. The amount depends on your own taste. But it should be a walnut-sized piece.
3. Put the chilli, ginger, soy sauce, vinegar, sugar and water in a cup, stir well and then whisk in the oil. Pour everything over the salad and set aside. It can pull through while the prawns are being fried.
4. Heat rapeseed or neutral cooking oil in a pan. Peel the garlic clove, cut into 3 parts and add to the oil. Put the chilli slices that you have set aside and a large slice of ginger in the pan and fry for about 4 minutes to flavor the oil. The garlic must not burn, otherwise it will become bitter.
5. Take the garlic and chilli out of the pan, turn up the temperature and fry the frozen or fresh King Prawns prawns on both sides. Just before the end, pour the sesame oil and soy sauce over it. Do not fry too long so that they do not become hard and tough. Possibly roast in 2 stages. Do not overfill the pan so that the water does not begin to draw and boil.
6. Stir the salad and add soy sauce to taste. Put the parsley on top. Arrange the shrimp decoratively and season with salt.
7. Serve with the baguette.